Cornbread Sausage Balls | Lodge Cast Iron

Ingredients

• 1 pound ground, mild breakfast sausage
• 2 cups leftover baked cornbread (or ¼ pan of True Southern Skillet Cornbread), crumbled
• 2 cups sharp cheddar cheese, shredded
• ½ cup green onion, finely chopped
• ½ cup whole milk
• 1 teaspoon dried sage
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup Duke’s mayonnaise
• 1 tablespoon chili crisp
• 2 tablespoons maple syrup
• 1 teaspoon lime juice
• Salt to taste