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Submitted by: Kathy Grashoff from Fort Wayne, IN
Originally shared on the web 12/05/2017

1 lb. ground pork sausage
16-oz. pkg. cornbread mix
15-oz. can cream-style corn
1/2 c. plus 2 T. water
3/4 c. onion, diced
Optional: 4 diced jalapeño peppers, or to taste
2 c. shredded Cheddar-Monterey Jack cheese

Brown sausage in a skillet over medium heat; drain and set aside. Combine cornbread mix, corn and water in a bowl; spread a 1/2-inch layer of batter in a greased 11"x7" baking pan. Layer sausage, onion, jalapeño if using and cheese over batter. Top with remaining batter. Bake, uncovered, at 350 degrees for 35 minutes. Let stand 10 minutes before serving. Serves 8.