Razorback Corn Bread - cooking recipe

Ingredients

8 oz. pork sausage
2 c. corn meal
1/2 c. flour
3 Tbsp. baking powder
1 Tbsp. baking soda
1 tsp. salt
2 eggs, beaten
3 hot peppers, chopped
1 large onion, chopped
1 can whole kernel corn
1/2 c. shredded Cheddar cheese

Preparation

Fry sausage until done.
Reserve 2 or 3 tablespoons drippings.
Crumble sausage.
Combine corn meal, flour, baking powder, soda and salt.
In separate bowl, combine eggs, pepper, onion, corn, buttermilk and cheese.
Add egg and sausage.
Pour into greased skillet and bake at 450\u00b0 for 20 to 25 minutes.