Maggie’s Razorback Cornbread

Dry:
8 oz sausage, cooked and crumbled
2 cups yellow cornmeal
1/2 c flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large raw onion, diced
1 jalapeno pepper, diced

Wet:
1 small can chopped chiles
2 beaten eggs
1 11 oz can whole corn kernals
2 cups buttermilk

Mix the dry stuff well in one bowl, the wet stuff separately in another bowl, then mix them together.

Put in greased frying pan or casserole pan and bake at 450 for 20-25 minutes or til knife inserted in it comes out clean.

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Beer Bread

This is a loaf of delicious bread that’s ready within an hour.

3 cups of all-purpose flour, sifted
3 tsp Baking Powder
1 tsp salt
3 tbsp. granulated sugar
1 12-oz can of beer (dark or stout tastes better than light, lager or ipa)
2 tbsp. melted butter

Preheat oven to 375 degrees.
Mix the dry ingredients (flour, sugar, salt, baking powder) thoroughly
Stir in beer, mixing well
Grease or spray a 9 x 5 x 3 loaf pan with butter or oil
Pour mixture in pan
Pour melted butter over mixture

Bake 35 minutes, remove from pan and cool for at least 15 minutes