Prep 15 mins
Cook 25 mins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival. This article was first published in Saveur in Issue #74
- 8 slices bacon
- 2 tablespoons vegetable shortening
- 2 eggs
- 1 small yellow onion, peeled and finely chopped
- 5 pickled jalapeno peppers, stemmed, drained, and chopped
- 1 tablespoon pickled jalapeno pepper juice
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 2 cups white cornmeal
- 1 1⁄3 cups buttermilk
- Preheat oven to 425°. Fry bacon in a large skillet over medium heat, turning once, until crisp. Transfer bacon to paper towels to let drain, pour rendered fat into a small bowl.
- Melt vegetable shortening and 2 tablespoons of the bacon fat together in the skillet while it is preheating.
- Crumble bacon and set aside. Lightly beat eggs in a large bowl. Add bacon, onions, jalapeños, jalapeño pickling juice, sugar, baking soda, salt, cumin, and pepper and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined. Pour the hot fat from the skillet into the batter and stir until just combined.
- Pour the batter into the hot skillet or 9x9 square. Bake the bread until lightly golden and toothpick inserted in center comes out clean, about 25 minutes.