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.
- 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.