Preheat 10” cast-iron skillet on medium heat. Crumble breakfast sausage into skillet and sauté for 3-4 minutes, or until evenly browned. With a slotted spoon remove sausage from skillet and set aside to cool to room temperature.
Preheat oven to 375°F. Place the same skillet used to cook sausage in the oven to preheat. Keep any fat drippings from sausage in skillet, this will add more flavor to your cornbread.
While oven and skillet are preheating, mix cornmeal, flour, salt, baking powder and sugar in a large bowl.
Whisk in milk, eggs and 7 Tbsp of butter until well blended. Add cooked breakfast sausage and stir to combine.
Remove skillet from oven and grease with remaining 1 Tbsp of butter.
Pour batter into skillet and bake for 25-30 minutes, or until toothpick inserted into center comes out clean.
Let cornbread cool for 10 minutes before slicing. Serve with your favorite maple syrup!