Breakfast Cornbread

2 Cups of Yellow Cornmeal
1 1/2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Cups of Milk
1/4 Cup of Melted Butter
1 Lb. Breakfast Sausage (I like mild)
1 Large Onion, chopped fine
2 Cups of Grated Cheddar Cheese
1 Doz. Eggs
(Optional) 1-3 Large Jalapeno Peppers, chopped extra fine (I prefer with seeds)

Using a 12-14" Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don't add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the Dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)

This has become a family favorite when we are camping! Steve Darilek, Bridgeport, TX

Note from Lucy: I love to camp and this sounds like an awesome recipe for a family breakfast. I remember the times we went camping up in the mountains of Colorado. My dad would go with us and he would help me with the cooking. We would start a fire in the fire pit and cook over that. We enjoyed making, what I called, Girl Scout breakfast. We would use chopped potatoes from the night before, cut up some onion and brown them in a cast iron skillet. When they were done we would add eggs and salt and pepper and it would make a fine breakfast. Yes, we loved cooking together. He really did enjoy the times we were up in the mountains. I did too.