Jalapeno Sausage Cornbread

• 1 c. plus 1 Tbsp. yellow cornmeal, divided
• 1 c. milk
• 2 eggs
• 3/4 tsp. salt
• 1/2 tsp. soda
• 1/2 c. bacon drippings
• 1 (17 oz.) can cream-style corn
• 1 1/2 lb. pork sausage
• 1 large onion, chopped
• 1 (8 oz.) pkg. Cheddar cheese, shredded
• 1 jalapeno pepper, finely chopped

1. Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; mix and set aside.
2. Saute sausage until lightly browned; drain thoroughly.
3. Put remaining cornmeal in a greased 10 1/2-inch iron skillet.
4. Pour half of cornmeal batter into skillet. Sprinkle evenly with sausage; top with onions, then cheese.
5. Add peppers evenly on top.
6. Pour remaining batter over top.
7. Bake at 350u0b0 for 50 minutes or until golden brown.
8. Yield:
9. 6 to 8 servings.

yellow cornmeal, milk, eggs, salt, soda, bacon, creamstyle, pork sausage, onion, cheddar cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843972 (may not work)