1 lb. hot pork sausage
1 whole onion, chopped
1 c. cornmeal
2 eggs
1 c. buttermilk
1 small bell pepper
1 (15 oz.) Trappey's brand black-eyed peas/jalapenos
1 (8 oz.) grated Cheddar cheese
1 tsp. salt
1/2 c. plain flour
1/2 tsp. baking soda
1/3 c. vegetable oil
3/4 c. cream-style corn

Cook sausage and chopped onion until brown. Drain off fat and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together and pour over dry ingredients. Add sausage, onion, bell pepper, corn and peas. Then add in grated cheese. Make sure muffin tins are sprayed generously with Pam nonstick spray. Pour about 1/3 of muffin tin with mixture.

Bake at 350°F for approximately 45 minutes, until golden brown.

(Note: Can use miniature muffin tins and you don't have to cook these as long.)

This recipe makes a lot of muffins.