I embellished my cornbread recipe by adding a base layer of sauteed sweet onion, corn, and pork sausage. Then I spread the seasoned cornbread batter over the top. It was convection baked at 425F for 17 minutes.
Served with Irish cheddar cheese, Annie’s ketchup, and Tabasco’s Sriracha sauce. All I can say is, “Yee-haw!”
Baking, Gardening, & Hiking 
Very creative!
This looks so good 😊