March 14, 2010

RAZORBACK CORN BREAD

8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 lg. onion, chopped
3 hot canned peppers, chopped
1 can (11 oz.) Mexican style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded Cheddar cheese

Brown sausage in a deep 10 inch cast-iron skillet, reserving 2-3 tablespoons of drippings. Crumble sausage.

Combine cornmeal, flour, baking powder, baking soda and salt.

In separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into greased skillet and bake for 20-25 minutes at 450 degrees or until done.

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