Razor Back Corn Bread
Razor Back Corn Bread is a hearty, flavorful dish combining spicy sausage, sweet corn, and cheesy goodness, ideal for family dinners or outdoor gatherings with bold flavors.
Ingredients
Instructions
- In a deep 10-inch iron skillet, fry the sausage until done and crumble.
- Reserve 2 to 3 tablespoons of drippings from the sausage.
- Combine cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl.
- Add the beaten eggs, buttermilk, chopped onion, drained Mexican-style corn, chopped chili pepper, cooked sausage, and shredded Cheddar cheese to the dry ingredients.
- Mix until just combined.
- Pour the batter into the skillet with the reserved sausage drippings.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until golden brown.
- Serve warm, sliced, and enjoy.
Tips & Substitutions
For a slightly different flavor, try using spicy sausage or adding jalapeños to the mix. If you don't have buttermilk, a mixture of milk and vinegar can be a suitable substitute. You can also swap out the Cheddar cheese for Pepper Jack for an extra kick, or use cornmeal with a blend of flours for a unique texture. This recipe is also great for brunch or as a side for dishes like Squirrel Mulligan.
Serving Suggestions
This cornbread is perfect served warm with butter or alongside chili for a hearty meal. It pairs beautifully with Mrs. Nell Beaty'S Ham for a comforting dinner. You can also enjoy it with a salad or as part of a brunch spread. Consider serving it with a side of Deviled Bean Dip for a delightful flavor contrast.
Storage & Reheating
Leftover Razor Back Corn Bread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in a toaster oven or microwave until warmed through. You can also crisp it up in a skillet for a few minutes for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Razor Back Corn Bread contains roughly 575 calories, with 22g protein, 82g carbohydrates, and 21g fat. It is an excellent source of vitamin C (162% of the Daily Value), dietary fiber (66% of the Daily Value), and protein (43% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1728mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it. Just make sure to let it sit at room temperature for about 30 minutes before baking. This ensures even cooking and helps achieve a nice rise.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Check that your baking powder and any other ingredients are certified gluten-free to avoid cross-contamination.
What can I serve with Razor Back Corn Bread?
Razor Back Corn Bread complements a variety of dishes. Serving it with a hearty stew, like a beef chili, enhances the meal. It also pairs well with grilled meats or as part of a festive spread including salads and roasted vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).