Mexican Cornbread - cooking recipe

Ingredients

1 lb. Bob Evans or Tennessee Pride hot sausage
1 large onion, chopped
1 egg, slightly beaten
1 1/2 c. Martha White buttermilk self-rising corn meal
10 hot pepper rings
1 can creamed corn
3/4 c. milk
1/4 c. oil
8 oz. shredded sharp Cheddar cheese

Preparation

Preheat oven to 425\u00b0.
Grease a 10-inch skillet.
Brown sausage and onion; drain well.
In a large bowl, mix egg, corn meal mix, corn and oil.
Pour half of corn mix into greased skillet; sprinkle with sausage, cheese and hot pepper rings.
Pour remaining batter over top.
Bake at 425\u00b0 for 30 to 40 minutes.