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Razorback Corn Bread Recipe

Razorback Corn Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings


  • 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.

Nutritional Facts

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

Reviews for Razorback Corn Bread

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

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

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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