On a stormy day here in Texas, Caden and I decided to stir up some cornbread. It’s a recipe that you REALLY need to try before the dog days of summer set upon us. This is, in my opinion, a VERY different tasting cornbread and a very interesting one. For those of you who make a cornbread salad, starting with this would take that salad to a whole new level.
I can’t honestly say that this cornbread is my favorite because I really like my cornbread hot and slathered with butter. This one doesn’t lend itself to butter, and the sausage gives it a very distinct flavor. The texture is a little crisper than regular cornbread and as you can tell, I’m not able to describe it so you are just going to have to make it yourself! LOL
1 Roll Sausage, hot
1 Cup Buttermilk
3/4 Cup Oil
1 3/4 Cups Cornmeal, Yellow
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sliced Jalapenos, or to taste
Sugar to taste (We like a sweeter cornbread, but you may like just as is.)
Preheat oven to 350 degrees.
1. Cut onion into small pieces.
2. Brown sausage and onion together, drain.
3. Mix eggs, buttermilk, and oil.
4. Stir dry ingredients into the egg mixture.
5. Fold in the cheese and sausage mixture.
6. Stir until all is blended well.
7. Pour into a buttered 13 x 9 casserole.
9. Begin checking after 30 minutes.