Cornbread Sausage Casserole
Yields: 8 servings

INGREDIENTS:
1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3. In a medium bowl, mix corn bread mix, cream style corn and water.
4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Preheat oven to 350°. In a 10" cast iron skillet, brown & crumbe the beef; drain. Remove from pan & set aside. While skillet still has some beef drippings in it, lightly dust the bottom of the pan with 1 TBL cornmeal. Combine 1 cup cornmeal, salt & baking soda; add milk, creamed corn, eggs & vegetable oil & mix well. Pour 1/2 of batter into skillet. Sprinkle w/shredded cheese, chopped onion, beef & jalapeno peppers, if using; top with remaining batter. Bake 50-60 minutes. Cool & cut for serving.~~Cafe Oklahoma

It is a Paula Deen recipe

Piggy Pudding
14 to 16 link pork sausages
2 large or 4 small apples (Yellow Delicious or Granny Smith); peel, core and slice
1 (8 1/2 oz.) package yellow cornbread mix
Ingredients to prepare cornbread mix
Sage to garnish and maple syrup for serving

Preheat oven to 400°. Cut sausage links into bite-size pieces and pierce with a fork to let the fat out as they cook. Brown sausage links in a skillet until no longer pink; drain well on paper towels and lay in a single layer in the bottom of an 8-inch baking dish. Arrange apples on top of sausages. Prepare cornbread according to directions on the box and pour over all. Sprinkle with finely minced sage for garnish. Bake 20 to 25 minutes until cornbread is golden and cooked through. Serve warm with maple syrup.
*Recipe from Paula Deen. Her recipe called for an oven temperature of 450° and bake 30 minutes in an ungreased pan (cornbread was getting too brown on top and still soggy in the middle). She also left the sausages whole and used tart apples such as Granny Smith. Garnished with sage after baking.
Marilyn

seagrass

You will NOT be disappointed! I *think* I may have doubled the Cornbread Mix (2 boxes) just because I wanted a little more cornbread to sausage/apple ratio. Also, Marilyn was the first one to post it and I forgot to remove her name (or add mine to the end) so yes, Marilyn gets the kudos for posting it originally :-)

Alexa

Teresa

1 pound crumbled, browned sausage
1 chopped onion (brown with the sausage)
2 eggs
1 package sweetner (or can use a teaspoon sugar)
1 1/2 cup cornmeal
1 large can creamed style corn
3/4 cup buttermilk
1/4 cup oil
8 oz. shredded cheddar cheese
Heat iron skillet with about a tablespoon bacon grease in 350 degree oven until very hot. Mix meal, eggs, milk, oil, and corn. Pour 1/2 the mixture in hot pan, put cooked sausage/onion on top, then add other 1/2 of cornmeal mixture. Bake about 1 hour, depending on how fast oven cooks. (My oven is self-cleaning and seems to get hotter than usual, so I have to watch how long things cook).