Razor Back Corn Bread - cooking recipe

Ingredients

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
1 small can chili pepper
1 large onion, chopped
1 (11 oz.) can Mexican style corn, drained
2 c. buttermilk
1/2 c. shredded Cheddar cheese

Preparation

In a deep 10-inch iron skillet, fry sausage until done (crumble).
Reserve 2 to 3 tablespoons drippings.
Combine cornmeal, flour, baking powder, soda and salt.