Jalapeño Cornbread

2 pounds hot ground bulk sausage

     Cook, breaking into granules.  When done, drain and set aside

3 cups yellow corn meal
1/2 cup self rising flour
1 softball size onion, chopped
1 large bell pepper, chopped
1/2 cup chopped jalapeño pepper, or to taste
2oz. jalapeño pepper juice
18oz. can Mexicorn
4 eggs
1/4 vegetable oil
1-1/2 tsp. baking powder
1-1/2 tsp. salt, or to taste
1 pound ex sharp cheddar cheese
1 rounded T. minced garlic
1/2 qt. buttermilk
2 tsp. Satan's Breath® Cajun Blend , or to taste

Preheat oven to 350oF.  Put all the above in a large mixing bowl.  Mix good until you have a even blend.  Now grease a 15”x10”x2” Pyrex dish and pour the batter in.  Bake approx. 1 hour until a tooth pick will come out of the bread clean.  Time could vary with different ovens.
 

 

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