Jalapeño Cornbread

2 pounds hot ground bulk sausage
  Cook and break it down into granules, drain. set aside.
3 cups yellow corn meal
½ cup self-rising flour
1 softball size onion, chopped
1 large bell pepper, chopped
½ cup chopped jalapeño pepper, or to taste
2 oz. jalapeño juice from jar
18 oz. Mexicorn
4 eggs
¼ cup vegetable oil
1½ tsp. baking soda
1½ tsp. salt, or to taste
1 pound ex sharp cheddar cheese
1 rounded T. minced garlic
½ qt buttermilk
2 tsp. Satan's Breath®, Cajun Blend, or to taste

Preheat oven to 350ºF.
Put all above in a large mixing bowl.  Mix good.
When you have an even blend, grease a 15"x10"x2" Pyrex dish. Pour in batter, bake approx. 1 hour.  Time could vary with different ovens.