Broccoli-Sausage Cornbread Bake

12oz. breakfast sausages

1 med. yellow onion

1 box cornbread mix

1/2-1t finely ground black pepper

2 eggs

1/2-1c half and half
1-2T vinegar

1 4oz. jar chopped pimentos + liquid

1# frozen, chopped broccoli

4oz. sliced Velveeta cheese

2-4oz. fresh grated parmesan cheese

Cut each sausage into 6 pieces.  Combine with chopped onion in a non-stick pan, over medium heat until nicely browned.  While this is happening, whisk together the next 6 ingredients in a medium size bowl.  The vinegar and half-and-half make a rich buttermilk that amplifies all the flavors. 

Pour-spread 1/3 of this in the bottom of a buttered 9x13" glass pan.  Cover this with the sausage and onion.  Make the next layer with the chopped broccoli and cheese.  Add more water if needed, to make the cornbread mixture pourable then pour this over everything in the baking dish.  Bake at 375° for 15-25 minutes until the top is lightly brown and an inserted toothpick comes out clean.  Since the cornbread mixture is sweet, I drizzled some Spicy Cilantro-Garlic Mayo over this before serving.  Ohhh, it was good! . . . Lin