1 c. + 1 tbsp. yellow cornmeal, divided
1 c. milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. bacon drippings
1 (17 oz.) can cream style corn
1 1/2 lbs. pork sausage
1 lg. onion, chopped
1 (8 oz.) pkg. cheddar cheese, shredded
1 jalapeno pepper, finely chopped

Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings, and corn in a bowl; mix and set aside. Saute sausage until lightly browned; drain thoroughly and set aside. Sprinkle remaining cornmeal in a greased 10 1/2" iron skillet; pour half of cornmeal batter into skillet. Sprinkle evenly with sausage; top with onions, then cheese. Add peppers evenly on top. Pour remaining batter over top. Bake at 350 degrees for 50 minutes or until golden brown. Yield: 6 to 8 servings.