8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. al purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
3 sm. hot peppers, chopped
1 lg. onion, chopped
1 can (11 oz.) whole kernel corn (drained)
2 c. buttermilk
1/2 c. shredded Cheddar cheese

In a deep 10 inch skillet fry sausage until it is done. Reserve 2 to 3 tablespoons of the drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda, and salt. In separate bowl combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture to the cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450 degrees 20 to 25 minutes or until done. Serve warm from skillet. Yield: 12 servings.