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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Razorback Cornbread Recipe

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This recipe for Razorback Cornbread is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 450º for 20 to 25 minutes.

 

 

 

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