Categories: Quick Bread

Ingredients

• 3 1/2 C cornmeal
• 2 3/4 C buttermilk
• 2 1/4 t salt
• 1 1/2 t baking powder
• 3/4 t baking soda
• 3 eggs
• 1 medium onion, finely chopped
• 1/2 C oil
• 2 1/2 C grated medium cheddar cheese or colby jack
• 1 sm jar pimento, drained
• 1/2 C diced jalapeno pepper, or a combo of your favorite hot ones
• 1 lb cooked & drained breakfast sausage** (Like Williams or Jimmy Dean's)
• **meat options: could use a 12-16 oz package of bacon, cooked and chopped or 2 C diced ham, like Petit Jean
• optional: I have omitted the small can of cream corn as it does not set well with me. If you wish to add it in, just reduce the buttermilk by 1/4C

Directions

1. Preheat oven to 400 degrees F.

2. Grease a lasagna pan (needs to be a bit bigger than a 9×13) and place in oven to get hot.

3. Mix all dry ingredients together then add wet, being careful not to over mix.

4. Pour in to prepared pan (hot with oil or bacon grease) and bake for about 40 – 45 minutes. This is a soft cornbread but look for crisping around edges and pale golden brown on top with some slight cracks on top.

5. Remove and let cool for about 5 minutes in pan. You can then slice in pan into squares and butter if you wish, or turn out on a foil or parchment lined board.

6. Enjoy! It’s a meal all by itself! Or have with your favorite Tex-Mex dish or soup.

Email to a friend | Print this recipe | Back