Razor Back Corn Bread

12 ingredients
3 steps

Ingredients

  • 8 oz. bulk pork sausage
  • 2 c. cornmeal
  • 1/2 c. all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs, beaten
  • 1 small can chili pepper
  • 1 large onion, chopped
  • 1 (11 oz.) can Mexican style corn, drained
  • 2 c. buttermilk
  • 1/2 c. shredded Cheddar cheese

Directions

  1. 1
    In a deep 10-inch iron skillet, fry sausage until done (crumble).
  2. 2
    Reserve 2 to 3 tablespoons drippings.
  3. 3
    Combine cornmeal, flour, baking powder, soda and salt.

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