ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage Cornbread Sticks

Yield about 1 1/2 dozen

Ingredients

  • 2 cups self-rising cornmeal
  • 1 teaspoon sugar
  • 1 1/2 cups milk
  • 1 egg, beaten
  • 1/4 cup shortening, melted
  • 1 pound bulk pork sausage

How to Make It

  1. Combine cornmeal and sugar in a medium mixing bowl; mix well. Stir in milk, egg, and shortening just until dry ingredients are moistened. Set aside.

  2. Brown sausage in a large skillet over medium heat, stirring to crumble. Drain well. Stir sausage into cornmeal mixture.

  3. Heat well-greased cast-iron corn stick pans in a 450° oven 3 minutes or until very hot. Pour batter into pans, filling two thirds full. Bake at 450° for 20 minutes or until golden brown.

Oxmoor House Homestyle Recipes