Mexican Corn Bread - cooking recipe

Ingredients

3 c. White Tenda Bake cornmeal mix
3 eggs
1 can yellow cream-style corn
1 lb. hot Neese's sausage
1 lb. sharp cheese, grated
1/3 c. Wesson oil
1 large onion, chopped
2 or 3 hot peppers, chopped
2 Tbsp. sugar
2 1/2 to 3 c. buttermilk

Preparation

Cook sausage and drain off all fat.
Combine all ingredients. Pour into well-greased pan.
Bake at 400\u00b0 for 40 to 45 minutes.