• Heat oven 375F.
• Brown sausage in a 10-inch Lodge cast iron skillet over medium heat breaking the meat into crumbles with a wooden spoon. Transfer sausage to a paper towel lined plate.
• Add 2 tablespoons of olive oil to the pan along with the tomatoes, onions, sugar and ½ teaspoon Italian seasoning. Cook, stirring, occasionally, for 8 minutes or until tomatoes and onions begins to caramelize.
• Spread tomato-onion mixture evenly over bottom of pan. Spoon sausage evenly over top.
• Meanwhile, in large bowl, combine the dry ingredients, cornbread mix, grated parmesan, remaining ½ teaspoon Italian seasoning with the wet ingredients,  milk, sour cream, eggs and remaining ¼ cup olive oil; stir until smooth.
• Pour cornbread mixture over hot mixture in skillet.
• Bake 20 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. (If any tomatoes or onions stick to bottom of pan simply replace them over cornbread).
• Top with thin shards of Parmesan cheese. Slice basil into thin slivers; sprinkle on top.
• Serve with Garlic Cream Drizzle.

Garlic Cream Drizzle:

• In microwave safe 1 cup measure combine heavy cream, corn meal, garlic and basil. Heat on HIGH in microwave for 45 to 60 seconds or until mixture boils. Cool. Discard garlic cloves and basil leaves.
• In small bowl, whisk sour cream, Parmesan cheese, salt and pepper; add to cream mixture to make a drizzle consistency.