Jalapeno-Cheddar Cornbread

"A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by kitty.rock photo by kitty.rock
Ready In:
45mins
Ingredients:
9
Yields:
8 slices
Serves:
8
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ingredients

  • 1 12 ounces bacon fat
  • 1 cup self-rising cornmeal
  • 1 cup sour cream
  • 1 cup frozen corn
  • 12 cup corn oil
  • 3 eggs
  • 12 teaspoon salt
  • 4 ounces shredded cheddar cheese
  • 14 cup chopped pickled jalapeno pepper
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directions

  • Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
  • In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
  • Mix in the cheddar and jalapenos.
  • Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
  • Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
  • Return pan to oven and bake for 30 minutes.
  • Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
  • Great served still piping hot, or later when cooled.

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Reviews

  1. WOW ~ Spicy HOT cornbread. But delicious ~ easy to make, and a great side with just about anything. We had it with Cadillac Jack's "Poker Slop" Breakfast recipe #352656 ~ perfect! Thanks Booted Bear for posting! Better than your average cornbread :) Made for Spring PAC 2010!
     
  2. Do not buy self rising products, I used reg. corn meal, added little flour did not measure, less than 1/2 cup flour with 4 tsp baking powder and cream style canned corn, the rest of the ingredients as listed. The finished cornbread turned out wonderful.
     
  3. I liked this cornbread. We mostly eat sweet-style cornbread here in Chicago, but I much preferred this savory version. The chopped jalapenos were a nice touch. My cooking time was a bit longer, but it still tasted great once it was done. I also used butter instead of bacon fat for greasing the pan, with no bad results. [Made & Reviewed for PAC Fall 2013]
     
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Tweaks

  1. I liked this cornbread. We mostly eat sweet-style cornbread here in Chicago, but I much preferred this savory version. The chopped jalapenos were a nice touch. My cooking time was a bit longer, but it still tasted great once it was done. I also used butter instead of bacon fat for greasing the pan, with no bad results. [Made and Reviewed for PAC Fall 2013]
     

RECIPE SUBMITTED BY

I'm an experienced home cook who's been cooking since about the age of 11. My favorite foods include... well, I like just about everything (with the exception of liver and other organs). Favorite cuisines include Tex-Mex, Pan-asian and good old Southern cooking. I also enjoy home canning, which is a great source of gifts from the kitchen!
 
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