8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
3 hot canned peppers, chopped
1 lg. onion, chopped
1 (11 oz.) can Mexican-style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded cheddar cheese

In a deep 10-inch cast-iron skillet fry sausage until done. Reserve 2-3 tablespoons 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 cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450 degrees for 20-25 minutes or until done. Serve warm from skillet. Yield: 12 servings.