Razorback Corn Bread Recipe

5 2 2
Razorback Corn Bread Recipe
Razorback Corn Bread Recipe photo by Taste of Home
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Razorback Corn Bread Recipe

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5 2 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 8 ounces Jones Dairy Farm All Natural Pork Sausage Roll
  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 3 canned green chilies, 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

Directions

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, chilies, 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.
Originally published as Razorback Corn Bread in Country October/November 1990, p47

Nutritional Facts

1 piece: 213 calories, 6g fat (3g saturated fat), 49mg cholesterol, 714mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 8 ounces Jones Dairy Farm All Natural Pork Sausage Roll
  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 3 canned green chilies, 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
  1. 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, chilies, 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.
Originally published as Razorback Corn Bread in Country October/November 1990, p47

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MY REVIEW
2124arizona User ID: 845443 268856
Reviewed Jul. 2, 2017

"This corn bread makes a meal!! It is truly delicious!! We will fix this again!!"

MY REVIEW
FriedaG User ID: 1671534 40178
Reviewed Jan. 28, 2010

"I used to make this quite often, but now that my boys are grown and gone from home (it was a great favorite of theirs) I have let it slip from my repertoire. I have never tried to freeze it before, but I think I will try."

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