Black-eyed Pea Corn Bread

Black-eyed Pea Corn Bread
1 lb. pork sausage
1 onion, chopped
1 1/2 cups corn meal mix
1/2 cup self-rising flour
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (4-oz.) can green chilies, chopped
3/4 cup cream-style corn
2 cups grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
Preheat oven to 350 degrees. Grease a 9-by13-inch pan. Cook sausage and onion in a large skillet until browned. Drain and set aside. Combine corn meal mix and flour in a large bowl. In another bowl, beat together eggs, buttermilk and oil. Mix with dry ingredients. Add sausage, onion, chilies, corn, cheese and peas. Pour into pan and bake for 50 to 55 minutes.