8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 sm. can chopped peppers
1 lg. onion, chopped
1 can Mexican style whole kernel corn, drained
2 c. buttermilk
1/2 c. Cheddar cheese

In a deep 10 inch cast iron skillet, fry sausage until done. Reserve 2/3 teaspoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, soda and salt. In separate bowl, combine eggs, pepper, onion, corn, buttermilk and cheese. Add egg mixture and cornmeal mixture together. Stir in sausage and reserved drippings. Pour into a greased skillet and bake at 450 degrees for 20 to 25 minutes or until done.