Mexican Corn Bread

• 8 oz. ground sausage
• 2 c. corn meal
• 1/2 c. flour
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 eggs, beaten
• 3 hot canned peppers, chopped
• 1 large onion, chopped
• 1 (11 oz.) can Mexican style or whole kernel corn, drained
• 2 c. buttermilk
• 1/2 c. shredded Cheddar cheese

1. In a deep cast-iron skillet, fry sausage until done.
2. Reserve 2 to 3 tablespoons of drippings after draining.
3. Combine corn meal, flour, baking powder, soda and salt.
4. In a separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese.
5. Add to corn meal mixture.
6. Stir in sausage and reserved drippings.
7. Pour into greased skillet and bake at 450u0b0 for 20 to 25 minutes.
8. Serve warm from skillet.
9. Yields 12 servings.

ground sausage, corn meal, flour, baking powder, baking soda, salt, eggs, peppers, onion, kernel corn, buttermilk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362157 (may not work)