Recipe: Mother's Sausage Corn Bread (1970's)

MOTHER'S SAUSAGE CORN BREAD

FOR THE CORN BREAD:
1 pound bulk pork sausage (such as Jimmy Dean)
1/2 cup chopped celery
1/2 cup chopped onion
1 tbsp butter
1 cup sifted all-purpose flour
1 cup corn meal
4 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

FOR THE SAUCE:
1 (10.5 oz) can condensed cream of tomato soup
1/3 cup water
1 tsp Worcestershire sauce

Preheat oven to 425 degrees F. Grease an 8 x 8-in square baking pan an set aside until needed.

On the stove top in a skillet, cook pork sausage until browned and crumbly, drain fat and and set cooked sausage aside.

In a saucepan on the stove top, saute celery and onion in butter until they are tender, about 5 minutes.

Sift flour, corn meal, baking powder and salt into a mixing bowl. Stir in egg, milk and oil. Mix until all of the dry ingredients are moistened.

Stir sauteed vegetables into the mixing bowl of batter. Pour half of the batter into 8 x 8-inch baking pan. Sprinkle half of the cooked pork sausage over batter. Repeat with a second layer of batter and pork sausage.

Bake in preheated 425-degrees F oven for 25 to 30 minutes.

In a saucepan on the stove top, combine the sauce ingredients and heat almost to boiling, but don't boil.

Cut corn bread into 6 pieces and serve with sauce spooned over each serving.

Makes 6 servings.
Source: Sarasota, FL - Herald-Tribune newspaper, April 24, 1975.