Pre heat the oven to 375֯F
Melt the butter in a cast iron skillet pour off the butter and set aside to cool.
Slice the sausages into bit size chunks.
Remove the seeds from the jalapenos and finely chop.
Finely chop the onions.
In the residual butter, sauté thesausages, once they start to brown add the onions and jalapenos and allow those to soften.
Remove from the heat set aside to cool.
Reserve 8 to 10 slices of sausage for the top of the cornbread.
Blend together the sugar, salt, buttermilk and eggs
in a large bowl, sift together, flour, cornmeal, baking powder and baking soda.
To the flour mixture, add the creamed corn, milk mixture and cooled melted butter stir to combine
Stir in the sauté onion and jalapeno and the sauté jerk sausages.
Heat the cast iron skillet until its just starting to get hot.
