2 pkg. yellow cornbread mix
4 eggs
1 c. milk (more if needed)
8 oz. Owens hot sausage, fried and drained
5 large slices bacon, cut, fried and drained (save bacon grease)
2 large jalapenos, chopped fine
1 c. onions, chopped fine
1 c. shredded Cheddar cheese
1 small can whole kernel corn, drained

First, make pastry for a 2-crust pie and prepare 9-inch pastry lined pan and pastry topping.

For filling, combine in saucepan and boil 2 to 3 minutes the sugar, water, cream of tartar, cinnamon and butter. While mixture is boiling, crumble coarsely into bottom of pastry lined pan, 12 saltines (single square crackers; use 15 if thin variety). When ready, remove and let hot syrup stand a minute or two, then pour over the crackers. Immediately add top crust. Flute and prick in spite of its seeming to float.

Bake in 450°F oven for 10 minutes. Then reduce temperature to 350°F and bake 30 to 35 minutes (or bake at 425°F all the way for 25 to 35 minutes). Let cool so filling can thicken before serving.