Maggie’s Razorback Cornbread

Dry:
8 oz sausage, cooked and crumbled
2 cups yellow cornmeal
1/2 c flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large raw onion, diced
1 jalapeno pepper, diced

Wet:
1 small can chopped chiles
2 beaten eggs
1 11 oz can whole corn kernals
2 cups buttermilk

Mix the dry stuff well in one bowl, the wet stuff separately in another bowl, then mix them together.

Put in greased frying pan or casserole pan and bake at 450 for 20-25 minutes or til knife inserted in it comes out clean.

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