Ragin Cornbread
From mountainmama 15 years ago
- 20 minutes to make
- Serves 10
Hot and Spicy and oh so good. What a different kind of cornbread well, here it is. Got it all in one pan.
Ingredients
- No-Stick cooking spray shopping list
- 1 large egg shopping list
- 1/4 cup All-vegetable shortening, melted shopping list
- OR 1/4 stick All-vegetable shortening Sticks, melted shopping list
- 1-1/3 cups milk shopping list
- 2 cups Self-Rising white corn Meal Mix shopping list
- 1 (4 oz.) can green chiles, drained and chopped shopping list
- 2 cups shredded sharp cheddar cheese shopping list
- 1/2 pound hot bulk pork sausage, browned and drained shopping list
- 2 to 4 tablespoons chopped pickled jalapeno pepper shopping list
- 1/4 teaspoon hot pepper sauce shopping list
How to make it
- Heat oven to 450°F. Coat 10-1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat.
- In a large bowl beat egg. Add melted shortening, milk and corn meal mix. Blend well. Stir in remaining ingredients. Mix well. Pour into hot skillet.
- Bake 20 to 25 minutes or until golden brown. Place on serving plate. Cut into wedges to serve.
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