Cornbread with pork sausage

Ingredients:

• 1.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup of milk
• 1 cup sour cream or Greek yogurt with 2% fat
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 cup fried and crumbled pork breakfast sausage
• 1 teaspoon chopped fresh sage

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
2. In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead until smooth. Stir in the crumbled sausage and sage.
3. Pour the batter into the prepared baking pan and bake until the cornbread springs back when pressed in the center, 25-35 minutes. Let cool in the pan for 15 minutes.
4. Loosen the edges, then cut the cornbread into wedges or squares and serve warm or at room temperature.