Sausage Cornbread Bake 1 pound bulk sausage 1 cup chopped onion 2 eggs 1 1/2 cups self-rising corn meal mix 1 (17 ounce) can cream-style corn 3/4 cup milk 1/4 cup vegetable oil 2 cups shredded sharp Cheddar cheese Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté sausage and onion in medium skillet until sausage is browned and onion is tender; drain. Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil; blend thoroughly. Pour half of corn meal mixture into prepared pan; sprinkle evenly with sausage mixture and cheese. Pour remaining corn meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to 35 minutes or until deep golden brown. Cool for 10 minutes before serving. Yields 6 to 8 servings.