Ann Porter'S Mexican Cornbread

• 1 lb. hot sausage, cooked and drained
• 1 large onion, chopped fine
• 1/2 tsp. soda
• 2 eggs
• 1 c. cream-style white corn (little can; measure into a cup)
• 6 oz. grated Cheddar cheese
• 1 c. yellow or white cornmeal
• 1 tsp. salt
• 1 c. buttermilk or 1 c. milk with 1 1/2 tsp. white vinegar
• 1/2 c. oil (optional)
• 3 plus jalapeno peppers, chopped

1. Saute meat and onion; drain well and dry off.
2. Do not brown onion, just cook until it is clear.
3. Sift together the cornmeal, salt and soda.
4. Add eggs, milk, corn and cheese.
5. Stir well with spoon.
6. Add meat, onion, peppers and 1/4 cup oil.
7. In a heavy skillet, add 2 tablespoons oil.
8. Heat on top of stove until smoky. Pour cornmeal mixture into hot skillet.
9. Cook at 400u0b0for 30 minutes.
10. Turn
11. out onto a serving plate.

hot sausage, onion, soda, eggs, creamstyle white corn, cheddar cheese, salt, buttermilk, oil, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739896 (may not work)