 | | Texas Cornbread |
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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 |
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| Instructions |
| 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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