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 bulk pork sausage
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Eggland's Best 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, 6 g fat (3 g saturated fat), 49 mg cholesterol, 714 mg sodium,