Arkansas Razorback Cornbread Recipes

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Steps:

• 1. Mix ingreidents to make cornbread.Cornmeal,flour,baking powder,baking soda,salt,eggs and buttermilk.
• 2. cook sausage till done make sure its crumbled like hamburger meat.Add to wet cornbread mix.
• 3. Add chillies,mexicorn,onion,and cheese to that and stir all together.
• 4. Pour mixture into a 10 inch pan or iron skillet and bake at 350 f for 20 to 25 mins or until brown on top and done.

Steps:

• In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve 2-3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, chilies, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450° for 20-25 minutes or until done. Serve warm from skillet.

Steps:

• Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.