Recipes from Lanier Publishing


Ely, Nevada
 Sausage, Grits & Corn Cake-Shaw Recipe
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Ingredients:
1 lb. bulk sausage, cooked & drain
1 cup grated cheddar cheese
1 cup hot cooked grits = 1/4 cup raw grits to 1 cup water
1 box Jiffy cornbread mix
4 eggs, beaten
1 3/4 cup hot milk
1 stick butter
Salt and pepper to taste

Instructions:
In a large mixing bowl, mix together the hot cooked grits, hot milk, jiffy cornbread mix, butter, and eggs. Layer sausage, grits mixture, top with cheese in a casserole dish. Bake covered for 40-45 minutes at 425 degrees.

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