Revisiting this favorite that was printed a year ago!

With a new job taking up a lot of my time, cooking has gone to the back burner for me over the past month. Thankfully, I have a husband who likes to cook, and fends for himself quite well, and provides me some sustenance if I’m around for meals, too.
Even with a kid home from college this past weekend, my husband was in charge of not only tidying up the house, but also providing yummy eats for two college girls on their way to spring break in Destin. Thankfully, since they have their own apartment and my daughter cooks, they are past that “please make every single one of my favorites” phase of college life!
Because we spoil her, anyway, we made one of our family favorites: Sausage Cornbread, as cold weather always makes my family think of hearty soups and breads to accompany them.
This recipe was given to me by Zora Lee Monroe Hill, who passed away recently and is missed not only by her large family, but by all those blessed over the years to enjoy her fine pickled cucumbers and pickled green beans! She always was quick to deliver one of her hand-written recipe cards to me when I requested a recipe, and several of her recipes have become family favorites.
The cornbread was so good Sunday, we are making it again for St. Patrick’s day. Not because it’s necessarily Irish, but because it’s simple and hearty, and I feel like simple food like this would appeal to common folk like those St. Patrick ministered to.
You should make this because your family will love it, and if you bring it to a pot-luck supper, you will be everyone’s favorite! It’s a great meal for weekend snacks, and if there’s any left, it’s a great workday lunch.
Don’t skip the cast-iron pan, it’s essential for a crunchy crust!

Sausage Corn Bread
from Zora Lee Hill, Tishomingo
1 pound sausage
1 large onion, chopped
2 eggs, lightly beaten
1½ cups self rising corn meal
1 17-oz. can cream-style corn
¾ cup milk
¼ cup vegetable oil
2 cups grated sharp cheddar cheese

Preheat oven to 425° F. Grease a 10½-inch iron skillet. Brown sausage and onion in a separate, medium skillet. Drain well. Combine eggs, corn meal, corn, milk, and oil.
Pour half of corn mixture into prepared skillet. Sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30-40 minutes or until done, and golden brown on top. Cool 10 minutes.