Baking, Gardening, & Hiking

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!”