I made Jalapeno Corn Bread to go with the sausages for supper. I used
the recipe fro Bernard Clayton's New Complete Book of Breads.

Jalapeno Corn Bread

2 pans, about 8 servings

2 1/2 cups yellow cornmeal
1 cup bread or all purpose flour
2 tablespoons sugar
1 tablespoon salt
4 teaspoons baking powder
1/2 cup nonfat dry milk
3 eggs
1 1/2 cup warm water
1/2 cup cooking oil
1 16-ounce can cream style corn
6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
instead)
2 cups grated sharp Cheddar cheese
1 large onion grated

2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
skillet and a 9x9inch foil pan)
Preheat oven to 425F
Stir together the cornmeal, flour, sugar, salt, baking powder, and
powdered milk
in a smaller bowl lightly beat the eggs and stir in the warm water and
oil. Pour the liquid mixture into the cornmeal mix and then stir in
the corn, chopped peppers, cheese and grated onion.
Pour into prepared pans.
Bake until bread tests done with toothpick, about 30 minutes

Janet US