1 lb ground pork breakfast sausage
2 6 oz pkg dry corn bread mix
1 15 oz can cream style corn
5 oz water
1 medium onion, diced
3 fresh jalapeno peppers, diced
1 8 oz pkg shredded Cheddar-Monterey Jack cheese blend
Preheat oven to 350 deg. Place sausage in a 10 to 12 inch deep skillet (cast iron is best). Cook over medium high heat until evenly brown. Drain, and set aside. In a medium bowl, mix corn bread mix, cream style corn and water. Cover the bottom of the skillet with about 1/2 of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.