Grappler Cornbread

prep time:: 15 min
total time:: 45 min

Makes 20 2x2 squares

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.

ingredients

1/2 lb. pork sausage
2 C yellow cornmeal
1/2 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
1/2 C cheddar cheese – grated

directions

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.