• 3 Cups Yellow cornmeal
• 3/4 Cup All-purpose flour
• 1/3 Cup Sugar
• 1 1/2 Tsp Salt
• 1 1/2 Tbs Baking powder
• 3/4 Cup Melted butter
• 1/3 Cup Melted shortening
• 3 Eggs, beaten
• 2 1/4 Cups Milk
• 3/4 Cup Chopped green onions, scallions, or chives
• 3/4 Cup Shredded sharp Cheddar cheese
• 2 Lb Texas Cajun Crawfish Sausage, sliced

Cooking Instructions:

Preheat the oven to 400 F. I nto a large bowl, sift the cornmeal, flour, sugar, salt, and baking powder.  In another bowl, stir together the melted butter, shortening and eggs, and add the milk.  Pour this wet mixture into the dry ingredients, and beat until well-blended and smooth, about 1 minute.  Do not over beat. Stir in the green onions or chives, and the cheese.

Cover a half-sheet baking pan (or equivalent) with rows of the sausage rounds; each piece should be almost touching the next.  Spread the cornbread batter carefully over the rounds, being careful not to move them. Bake in the center of the oven for 30 minutes, or until the bread pulls away from the edges of the pan and has a golden color.   Invert the pan over a cutting board, and cut into squares with a piece of sausage at the center of each.

Makes 70-80 pieces.

Adapted from Aidell's Cajun Brands