1 lb country sausage (hot or mild)
1 14.5 oz can whole kernel corn, drained
1 medium onion, chopped
1 bell pepper, chopped
1 pkg Martha White Cornbread mix (Mexican or Cheese)
2/3 cup milk
1 cup cheddar cheese, grated
In an 8 or 9 inch oven proof skillet, cook sausage, onion and bell pepper until meat has lost its color and onion is translucent. Stir in corn and heat a couple of minutes. In the meanwhile, mix the cornmeal mix, milk and egg in a small bowl. Pour over the hot sausage mixture. Place in a preheated 400 deg oven and cook about 15 minutes or until cornbread starts to brown. Remove from oven, sprinkle with cheese and return about 5 to 10 minutes or until cheese is melted and starts to brown. Makes a great brunch dish or a nice summer supper.