Big Daddy's     Cooking with Attitude

Thai Chile

 

 

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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