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Razorback Corn Bread

 Razorback Corn Bread
Arkansas is called "razorback country", so this recipe seemed appropriate to represent our area! This dish is almost a meal in itself, but I serve it with mashed potatoes, fresh peas or butterbeans and cabbage slaw. I recently took it to our Senior Citizens Club and received lots of compliments and requests for the recipe.
12 ServingsPrep: 15 min. Bake: 20 min.


  • 8 ounces Jimmy Dean® Premium Pork Sausage Roll
  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 hot canned peppers, chopped
  • 1 large onion, chopped
  • 1 can (11 ounces) Mexican-style or whole-kernel corn, drained
  • 2 cups buttermilk
  • 1/2 cup shredded cheddar cheese


  • In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve
  • 2-3 tablespoons 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
  • the greased skillet and bake at 450° for 20-25 minutes or until
  • done. Serve warm from skillet. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 213 calories,

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Razorback Corn Bread (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 49 mg cholesterol, 714 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.