Prep 30 mins
Cook 15 mins
This recipe was my Grandmothers which I got from my mother. I added to it and made what I think is the best tasting cornbread that has ever been (just my opinion). I have made this for my family for years and also have used this same recipe to make 500 little 1 oz muffins that we use in Chili cookoffs as well as in Brunswick Stew cookoffs. This recipe is for a batch that will make a large 10" cast Iron skillet of cornbread or will make about 5 dozen of the 1oz muffins. Hope you enjoy. Mr. "T"
- 2 cups self-rising buttermilk cornmeal mix (I use Martha White )
- 1 egg, beaten
- 1 1⁄2 cups buttermilk
- 1 cup chopped onion
- 1 cup chopped jalapeno
- 1 cup extra-sharp cheddar cheese
- 1 cup pork cracklings or 1 cup pork rind
- 1 cup whole kernel corn, drained with liquid reserved
- bacon grease or lard, to grease frying pan or Pam cooking spray, to spray on muffin pans
- Preheat oven to 450 degrees F.,.
- Grease frying pan or spray muffin tins with pam.
- Chop the onion into 1/8" - 1/4" cubes or pieces.
- Seed the jalapenos and chop into 1/8" pieces.
- Cut the cheese into 1/8" - 1/4" cubes or pieces.
- In large mixing bowl add 2 cups cornmeal.
- In small mixing bowl add 1 egg and beat, add buttermilk and mix well.
- Add egg & buttermilk mixture to cornmeal and mix well.
- Add the onions, jalapenos, cheese to the cornmeal and mix well.
- Add the cracklins to the cornmeal mixture and mix well.
- If the mixture is to thick add the reserved corn liquid and mix well.
- Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.
A great moist cornbread! Gonna make this one over and over and over, it's that good. Made for New Zaar Cookbooks.