Breakfast Cornbread
Breakfast Cornbread
2 Cups of Yellow Cornmeal
1 1/2 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Cups of Milk
1/4 Cup of Melted Butter
1 Lb. Breakfast Sausage (I like mild)
1 Large Onion, chopped fine
2 Cups of Grated Cheddar Cheese
1 Doz. Eggs
(Optional) 1-3 Large Japeleno Peppers, chopped extra fine (I prefer with seeds)
Directions:
Using a 12-14″ Dutch Oven, brown the sausage. Drain the fat, leaving approx. 3 Tablespoons. Since we don’t add cooking oil to the cornbread, this will help prevent sticking. Mix cornmeal, flour, baking soda, baking powder, milk, butter & sausage in the dutch oven. While stirring, beat in the eggs, onions and peppers. Finally fold in the cheese. Cook at 350 degrees until done. (Approx 30 min.)
May 24th, 2008 at 3:27 pm
This sounds yummy! I’ve never been good at making cornbread but I’m gonna give this a try and see what happens. I’ll let you know.
May 24th, 2008 at 4:13 pm
This really looks delicious!! I’m giving this a try tomorrow–Thanks!
May 25th, 2008 at 1:55 am
This sounds rich and delicious…my husband LOVES corn bread, he likes it cooked over chili, but this sounds like a nice recipe, would also be great with a brunch or dinner with a salad
With his diabetes I’d probably go low fat on almost all the rich things, and egg whites for all but a few of the eggs. I KNOW he’d love the optional Jalapenos, with the seeds which make them nice and spicy! Mouth watering recipe!!
Claudia
May 25th, 2008 at 3:49 am
I can smell it cooking! MMMMMMMMMMMMNN!
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July 17th, 2008 at 1:40 am
Hello Betty, This cornbread recipe sounds so yummy; it would also be delicious with a side of grits and fried catfish, or a hot steaming pot of greens. Thanks for the recipe. I’ve got to try it at my next fish fry.