Mexican Cornbread

Mexican Cornbread

1 ½ cups self-rising cornmeal
2 eggs
1 cup milk or buttermilk
1 can (15 oz.) cream style corn
½ cup butter, melted
2 jalapeno peppers, chopped or 1 can Rotel chilies
1 pound hot Italian sausage, cooked and crumbled
1 large onion, chopped
½ lb. shredded cheese
Oil (for skillet)

Mix cornmeal, eggs, milk, corn, butter and peppers. Set aside.
Remove casings from sausage and crumble into skillet; cook with onion until no longer pink. Drain.
In large iron skillet, pour small amount of oil to cover bottom of skillet. Sprinkle small amount of dry cornmeal over oil (makes crust crispy).

Heat in 350° oven until oil gets hot.
Remove skillet from oven and pour ½ cornmeal batter evenly into skillet. Top with sausage and shredded cheese. Pour remaining batter over top.
Return skillet to oven and bake 40-60 minutes.
Place large plate over top of skillet and invert. Shake pan slightly so cornbread will slide onto plate.
Option: If you choose to serve cornbread directly from skillet, invert slice so crispy crust is on top.