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Razorback Corn Bread
A Clinton family special. More than simply cornbread this is a
meal in itself. It is moist and has the wonderful flavor of country sausage and
chiles. I like to serve this with soup and a salad. It's also a
standard at my Super Bowl parties served with my Texas
Red Chili.
| 3/4 pound |
pork sausage or ground pork with country sausage seasoning |
| 2 cups |
cornmeal |
| ½ cup |
flour |
| 3 teaspoons |
baking powder |
| 1 teaspoon |
baking soda |
| 1 teaspoon |
salt |
| 2 large |
eggs, beaten |
| 3 medium |
Anaheim chiles, chopped (or 1 small can green chiles) |
| 1 medium |
onion, chopped |
| 1 package |
Green Giant frozen white corn, thawed |
| 2 cups |
buttermilk |
| 1 cup |
shredded cheese, jack or other mild cheddar |
Brown the pork until done. Drain and crumble the pork reserving 3
tablespoons of the drippings for later.
In one bowl combine cornmeal, flour, baking powder, baking soda and
salt. In a separate bowl combine eggs, peppers, onion, corn, buttermilk and cheese. Add
egg mixture to cornmeal mixture and mix together.
Mix in sausage and reserved drippings. Pour into a 10" (or
9"x11") pan greased with pork drippings and bake at 450 for 20-25 minutes.
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