Ingredients
8 ounces bulk pork sausage2 cups cornmeal1/2 cup all-purpose flour3 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt2 large eggs, beaten3 canned green chilies, chopped1 large onion, chopped1 can (11 ounces) Mexican-style or whole-kernel corn, drained2 cups buttermilk1/2 cup shredded cheddar cheese
Preparation
In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve 2-3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, chilies, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450° for 20-25 minutes or until done. Serve warm from skillet.
