ITALIAN SAUSAGE CORNBREAD
Regi Dean's Recipes  08/21/99
Cornbread
Shirley Williams
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self rising corn meal	1/2 cups
self rising flour	1/2 cup
1 cup milk
Italian sausage	1-1/2 lbs.
sharp cheddar cheese shredded	1-8 oz. pkg
eggs	2
salt	3/4 tsp.
soda	1/2 tsp.
can cream style corn	1 - 17 oz.
large onion, chopped	1
jalapeno peppers, finely chopped	2-4
medium bell pepper, chopped	1
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Combine cornmeal, flour, milk, eggs, salt, soda,
corn and jalapeno peppers in a bowl, mix
and set aside. Saute italian sausage, onion
and bell pepper until Italian Sausage is done,(when sausage cools, break
into small pieces) don't overcook bell pepper, take it out or wait until
about 5 minutes before meat is done to add.Thoroughly grease a 10 1/2 inch
iron skillet, pour half of corn meal batter into skillet. sprinkle evenly
with sausage mixture, then cheese. Pour remaining batter over top. Bake at
350 degrees for 50 minutes or until golden brown. Serves 6-8.