Breakfast Cornbread
Friday, May 23rd, 2008Breakfast 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.)

