Ingredients
- 1 lb hot bulk pork sausage
- 1 medium onion, chopped
- 1 box corn muffin mix (Jiffy Mix)
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 cup grated cheddar cheese
- 1/4 cup chopped jalapeno (jarred jalapenos are fine)
- 1 (15-oz.) can black-eyed peas, drained and rinsed
- 1 (7-oz.) can cream-style corn
Preparation
1) In a medium skillet, brown sausage and onion until the sausage is thoroughly cooked. Drain off any excess fat, and set aside.
2) In a medium bowl, combine corn muffin mix, eggs, oil and buttermilk, stirring until blended and smooth. Add cheese, jalapeno, peas, corn and sausage mixture, stirring well to combine. Pour mixture into a lightly greased 9x13 casserole.
3) Bake at 375 degrees for 55 minutes. Remove pan from oven, and let sit for at least 20 minutes for bread to set before slicing and serving.
