PHYLLIS SMITH WCDT64B
1 lb Bulk pork sausage
3/4 c Flour
3/4 c Cornmeal
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
2 Eggs; beaten
1/2 c Milk
1/3 c Sausage drippings
Crumble sausage over bottom of 9″ round baking dish. Microwave on high
setting for 4 1/2 to 7 minutes, stirring after half the time. Drain
off fat and reserve 1/3 cup of it for cornbread. In another dish
reserve half of the cooked sausage. Combine remaining ingredients in
mixing bowl. Stir only till smooth. Pour over sausage in baking dish.
Crumble reserved sausage over top. Center dish on inverted saucer in
oven. Microwave on medium 6 minutes, rotating every 2 minutes. Check
for doneness by looking into the bottom of the dish to be sure there
is no raw batter. Let stand for 10 minutes before serving. SOURCE: My
Famous Little Black Box
Yields
6 Servings