Follow instructions above for Cast Iron Cornbread to make the batter but you will also need:
1/2 lb pork sausage
1 med onion
1/4 tsp salt
1/4 tsp pepper
In a frying pan cook and brown sausage then add salt and pepper. Add chopped onion to sausage and cook 5 minutes before removing from heat. Drain excess oil saving 1 Tbsp.
(note: Do not completely cook onion in the pan or it will be mushy after baking.)
Heat cast iron pan and lid seperately. Add Tbsp oil into pan and heat.
Reduce heat on pan to low. Pour in 2/3 of the cornbread batter then add cooked sausage and onion. Pour the remaining batter over top and use a spoon to spread batter and evenly cover sausage mix.
Cover pan with heated lid. Note: Do not be tempted to lift the lid and peak or it will change you cook time.
Check at 45 minutes by poking with a fork. The cornbread should be cooked but still a bit wet on the top. To brown top of the cornbread increase heat and flip whole pot over and cook for 1-2 minutes.