Baked Cornbread with Metts

  • 1 lb. package Blue Grass Mettwurst
  • 2 cups cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 cups buttermilk
  • 2 eggs, beaten

Slice 4-5 of the metts into 1/2 inch thick rounds. Arrange evenly in rows in the bottom of a 9-inch square pan, covering entire bottom (slice more metts as needed).
Place in a 450-degree oven.
Combine the cornmeal, salt, baking soda and baking powder and mix well. Add the buttermilk and beaten eggs and mix well to make a lump-free batter. Remove the pan from the oven and turn over the mett slices. Pour the batter gently over the mett slices so that the slices remain in the rows. Bake for 15-20 minutes. Remove from the oven and let cool for five minutes. Cut into squares and serve.