Categories: bread- rolls- cornbread

Ingredients

• 1 lb. spicy ground pork sausage
• 1 medium onion, diced
• 1 cup white cornmeal
• 1/2 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 3/4 cup cream-style corn
• 1 (4 1/2 oz.) can chopped green chiles
• 1/4 cup chopped pickled jalapeno(optional)

Directions

1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes, stirring until sausage crumbles and is no longer pink. Drain.
2. Combine cornmeal, flour, salt and baking soda.
3. Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth). Stir in sausage, peas, cheese, corn, green chiles and jalapenos (if desired).
4. Pour into a greased 13x 9 inch baking dish.
5. Bake 350 degrees for 1 hour or until golden and set.
6. Note: freeze baked cornbread up to 1 month, if desired. Thaw in refrigerator overnight. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. To heat directly from the freezer, bake covered, at 350 degrees for 1 hour. Uncover and bake 10 more minutes or until thoroughly heated.

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