1 lb bulk pork sausage
1 onion, chopped
1 cup white corn meal
½ cup flour
1 tsp salt
½ tsp baking soda
2 eggs slightly beaten
1 cup buttermilk
½ cup olive or vegetable oil
1 (one) 4 oz chopped green chilis (drained) (optional)
1 can cream-style corn
1 cups grated cheddar cheese
1 (one) 15 oz can black-eyed peas, drained

Preheat oven to 350. Grease a 13X9X2 inch pan. Cook sausage & onion in a large skillet until sausage is browned. Drain and set aside. Combine cornmeal, flour, salt and baking soda in a large bowl. In another bowl, beat the eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes—batter does not need to be blended until smooth. Add sausage and onions, chilies, corn, cheese and black-eyed peas. Pour into prepared pan and bake at 350 for 50-55 minutes, or until knife inserted in center comes out clean. Serves 8 to 12 people.

Yummy!