Jalapeno-Cheddar Cornbread
photo by rpgaymer
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1 1⁄2 ounces bacon fat
- 1 cup self-rising cornmeal
- 1 cup sour cream
- 1 cup frozen corn
- 1⁄2 cup corn oil
- 3 eggs
- 1⁄2 teaspoon salt
- 4 ounces shredded cheddar cheese
- 1⁄4 cup chopped pickled jalapeno pepper
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
-
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]
Tweaks
-
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!