Black-Eyed Pea Corn Bread

• 1 lb. sausage
• 1 c. cornmeal
• 1/2 c. flour
• 1 tsp. salt
• 1/2 tsp. soda
• 1 tsp. baking powder
• 1/2 c. oil
• 2 eggs, beaten
• 1 onion, chopped
• 1 c. buttermilk
• 3/4 c. whole kernel corn
• 1 c. cooked black-eyed peas
• chopped jalapeno peppers to taste
• 2 c. shredded Longhorn cheese

1. Brown sausage in skillet, stirring until crumbly; drain and set aside.
2. Combine cornmeal, flour, salt, soda, baking powder, oil, eggs and buttermilk in bowl; mix well.
3. Stir in corn, black-eyed peas, jalapeno peppers, sausage and half the cheese.
4. Pour into greased 11 x 14-inch baking pan.
5. Sprinkle remaining cheese over top.
6. Bake at 350u0b0 for 30 minutes or until set in center.
7. Yield: 12 servings.
8. Approximately per serving, cal 337, prot 11 g, carbo 19 g, fiber 3 g, T fat, 24 g, chol 68 mg, sod 591 mg.

sausage, cornmeal, flour, salt, soda, baking powder, oil, eggs, onion, buttermilk, whole kernel corn, peas, jalapeno peppers, longhorn cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563526 (may not work)