Jalapeno-Cheddar Cornbread

Recipe by TheSlyBear
READY IN: 45mins
YIELD: 8 slices


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


  • 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.