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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
CULLMAN COUNTY - Sausage Cornbread Muffins

1⁄2 pound sausage
1 small onion, finely diced
2 eggs, lightly beaten
11⁄2 cup self-rising cornmeal
1 small can cream style corn
3⁄4 cup milk
1⁄4 cup vegetable oil
1 cup grated sharp cheddar cheese

Preheat oven to 425 F. Brown sausage and onion together and drain well. Combine eggs, meal, corn, milk and oil. Pour half the cornmeal batter into 12 greased muffin tins.
In separate bowl, combine grated cheese with sausage and onion mixture. Divide among each muffin tin. Pour remaining cornmeal batter on top of each muffin. Bake for 20-25 minutes.
-Karen Hill, Cullman County





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