Grappler Cornbread
This is cornbread but with a “Southern” twist – it’s got sausage, cheese and peppers cooked right into it. It’s almost a meal unto itself.
½ lb. pork sausage
2 C yellow cornmeal
½ C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 4 oz. can of chopped green chilis – drained
8-10 chopped canned jalapeno rings (optional)
1 medium yellow onion – chopped
1 14 oz. can of whole yellow kernel corn
2 C buttermilk
½ C cheddar cheese – grated
Using frying pan over medium-high heat, fry sausage until cooked, about 10-12 minutes. Drain left over sausage making sure to save 2-3 T of grease. Set aside. Combine cornmeal, flour, baking powder and soda and salt. Mix eggs, chilies, onion, corn, buttermilk and cheese. Pour this mix into above cornmeal/flour mix and mix well. Stir in sausage with left over fat and again mix well. Pour into a casserole dish and bake at 450°F oven for 20-25 minutes or until a inserted toothpick comes out clean.
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- Recipe byDon Chase
- Viewed 65 times
PREP TIME: 15 min
TOTAL TIME: 45 min
Instead of biscuits and gravy, substitute this cornbread and pour gravy over. Picture note: Cruising into Grappler Sound in British Columbia, Canada.
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