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Razorback Cornbread Recipe

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This recipe for Razorback Cornbread, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly Hanson, wife of Sam Hanson
Added: Thursday, March 19, 2009


8 Ounces Sausage, browned and drained
2 Cups Cornmeal (not self-rising)
1/2 Cup All Purpose Flour
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Medium Eggs, beaten
3 Hot Canned Peppers, finely chopped
1 Large Onion Chopped, finely
1 Can Mexican Whole Kernel Corn, drained
2 Cups Buttermilk
1/2 Cup Cheddar Cheese Shredded

In a 10 inch skillet, fry the sausage until done. Reserve 2 or 3 Tablespoons of the drippings. Crumble Sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, peppers, onions, corn, buttermilk, and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and drippings, pour into greased skillet. Bake at 450 for 20 to 25 minutes.




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