Jimmy Dean Three Pepper Sausage Corn Cakes

• 1 package Regular Flavor Jimmy Dean Pork Sausage
• 1 1/2 cups frozen corn kernels
• 3 large eggs, lightly beaten
• 1/2 cup melted butter, divided
• 1 cup water
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped red bell pepper
• 1 medium jalapeno pepper, seeded and minced
• 1/4 cup thinly sliced green onion
• 1 1/2 cups white or yellow self-rising cornmeal mix
• 1 or 2 tablespoons finely chopped cilantro (optional)
• 3/4 cup sour cream (optional)
• Thai sweet chili sauce or salsa (optional)

1. In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat, stir in frozen corn; set aside to cool. In a large mixing bowl, combine beaten eggs, 6 tablespoons of the melted butter, water, black pepper, red pepper, jalapeno pepper, green onion and optional cilantro; stir well. Stir in sausage-corn mixture; add cornmeal mix and stir well. Spray or lightly oil a large skillet or griddle with vegetable oil. Add 2 to 3 teaspoons of remaining butter and heat skillet to medium. Griddle is ready when small drops of water sizzle and disappear almost immediately. For each corn cake, spoon 1 rounded tablespoon of batter onto skillet. Cakes may be flattened slightly or left about 3/4- to 1-inch thick. Cook 2 1/2 to 3 minutes on first side; turn and cook 2 minutes more, or until golden brown on both sides. Use remaining butter as needed to grease skillet. Serve warm; garnish each cake with 1 teaspoon sour cream and chili sauce or salsa if desired.

regular flavor, corn kernels, eggs, butter, water, black pepper, red bell pepper, jalapeno pepper, green onion, white, cilantro, sour cream, sweet chili sauce

Taken from www.myrecipes.com/recipe/jimmy-dean-three-pepper-sausage-corn-cakes (may not work)