Texas Cornbread


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

3 hot canned peppers, chopped

1 lg. onion, finely chopped

1 can (11 oz.) cream style corn or

whole kernel corn, drained

2 c. buttermilk

1/2 c. shredded Cheddar cheese


Fry sausage until done. Reserve 2-3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, soda and salt. In separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture; stir in sausage and reserved drippings. Pour into a heavy 10 inch pan and bake at 400-450 degrees for 20-25 minutes or until done. Serve warm. Yield: 12-15 servings


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