1 lb. bulk pork sausage
1 onion, chopped
1 c. white cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 (4 oz.) can chopped green chilies, drained
3/4 c. cream-style corn
2 c. (8 oz.) grated Cheddar cheese
1 (15 oz.) can black-eyed peas, drained

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan. Cook sausage and onion in a large skillet until sausage is browned. Drain and set aside. Combine cornmeal, flour, salt, and soda in a large bowl. In another bowl, beat eggs, buttermilk, and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage, onion, chilies, corn, cheese, and black-eyed peas. Pour into prepared pan and bake at 350 degrees for 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8 to 12.