For the Media
Queen of Bluegrass Shares Ragin' Cornbread Recipe
NASHVILLE, Tenn., June 2005 - Rhonda Vincent, International Bluegrass Music Association Female Vocalist of the Year, can do more than sing and play the mandolin-she also makes a mean skillet of cornbread.
The secret comes in combining just the right ingredients - in much the same way Vincent and her band The Rage have done in their highly acclaimed Ragin' Live CD recently released on Rounder Records.
Rhonda's Ragin' Cornbread is a cheesy cornbread kicked up with hot sausage, jalapenos, green chilies and hot pepper sauce. For a milder version, simply use regular sausage and cut back on the peppers. It is a delicious accompaniment to a fresh vegetable supper or a bowl of soup.
Rhonda's Ragin' Cornbread
1 egg
2/3 cup milk
1 (6 oz.) pkg. Martha White® Cotton Pickin' Cornbread™ or Buttermilk Cornbread Mix
2 tablespoons chopped green chilies, drained
1 cup shredded sharp Cheddar cheese
1/2 pound hot bulk pork sausage, cooked and drained
1 tablespoon chopped pickled jalapeno peppers
Dash hot pepper sauce
Heat oven to 425° F. Grease 8-inch cast iron skillet and place in oven to heat. In large bowl, combine all ingredients in order listed; mix well. Pour into hot skillet. Bake at 425° F. for 16 to 22 minutes or until golden brown and center is firm. Cool in pan 5 minutes. Serve from skillet or turn out onto serving plate.
Tip: If desired, cornbread can be prepared in greased 8-inch square baking pan. Prepare and bake cornbread as directed.
6 Servings