Cornbread Deluxe

Cornbread Deluxe




1 teaspoon butter

1 pound bulk sausage

1 medium yellow onion, chopped

1 cup white cornmeal

1/2 cup flour

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1 cup buttermilk

1/2 cup vegetable oil

8 ounces grated cheddar cheese (about 2 cups)

15 ounces black-eyed peas, cooked

3/4 cup creamed corn

1/2 cup canned chopped green chilies

1/2 cup canned pickled jalapeno, chopped









Preheat oven to 350.



Grease a 9"x13" baking dish with butter and set aside.



Break sausage meat into chunks and put into a skillet over medium heat. Add

onion and cook, breaking up sausage with a slotted spoon, until meat is lightly

browned and JUST cooked through, about 10 minutes. Transfer mixture to paper

towels to drain.



Whisk cornmeal, flour, salt and baking soda together in a large bowl. Beat

eggs, buttermilk and oil together in a separate bowl. Add egg mixture to

cornmeal mixture, stirring until cornbread mixture is just moistened (batter

will be lumpy). Stir in sausage mixture, cheese, peas, corn chilies and

jalapeno.



Pour batter into prepared dish, smoothing with the back of a slotted spoon.

Bake until golden brown, in preheated 350� F oven, 50-60 minutes. Allow to cool

for ten minutes before serving.