Razorback Corn Bread
- 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 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
- 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 450u0b0 for 20-25 minutes or until done. Serve warm from skillet.
pork sausage, cornmeal, allpurpose, baking powder, baking soda, salt, eggs, green chilies, onion, corn, buttermilk, cheddar cheese
Taken from www.tasteofhome.com/recipes/razorback-corn-bread/ (may not work)