Upside Down Sausage and Onion Corn Bread

My friend and former neighbor, Pat, sent me the most thoughtful cookbook for Christmas.  It's called "The Pioneer Lady's Country Cookbook" by Jane Watson Hopping.  True foodies love these kind of cookbooks.  It's not just recipes, but stories that go along with the recipes.  And even better, it's divided into 12 sections focusing on the 12 months and seasonal meals.

I was making my favorite navy bean soup last night and spotted this cornbread recipe knowing it would go perfectly.  Plus, with the leftovers I can make what I know will be the best-ever cornbread dressing for Christmas!  Thank you, Pat!

UPSIDE DOWN SAUSAGE AND ONION CORN BREAD (6-8 servings)

2 medium-sized sweet onions, chopped
1/2 pound ground fresh pork sausage, crumbled (I used one mild and one hot Italian sausage)
1/2 cup plus 3 Tbsp butter
1/2 cup minced mushrooms
1 cup yellow cornbread
1 cup AP flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 egg
1 cup buttermilk

Preheat oven to 350F.  In a 9 or 10" cast-iron skillet, saute the onions and sausage in 3 Tbsp of butter until the sausage is cooked.  Remove from heat and drain off any excess fat, leaving just enough to grease the skillet, about 1 Tbsp.  Add the mushrooms.  Set aside.

In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda; mix well.  With a pastry blender, cut the remaining 1/2 cup butter into the dry ingredients.

Beat the egg and buttermilk together and add to the dry ingredients, mixing just enough to blend; do not overbeat.  Pour batter evenly over sausage mixture in the frying pan.

Bake until light golden brown on top and firm to the touch, about 25-30 minutes.  Immediately turn onto a serving plate; cut into wedges and serve while hot.