This is a recipe passed down to me by my mother, which I make for every 4th of July party. Like any good Southern recipe, it involves a lot of bacon fat, which is not optional, and which gives the cornbread a dense texture. So if you’re looking for something healthy, this isn’t the recipe for you.
But, man is it good! It freezes well, too.
When I was a kid, I found it a bit spicy. Now I double the jalapenos and tell my own kids it’s too spicy for them. That way I get to eat most of it myself, assuming I can keep my husband’s hands off of it.
Tex-Mex Cornbread
Cooks in
Serves 12-14 (or just me)
Ingredients
- 2 cups cornmeal
- 1 tsp. baking soda
- 2 tsp. salt
- 4 eggs
- 2 cups buttermilk (no substitutions)
- 2/3 cups melted bacon fat
- 1 lb. bacon, cooked well and crumbled
- 2 jalapenos, minced (wear gloves when mincing)
- 2 14-oz. cans creamed corn
- 4 cloves garlic, minced
- 1 onion, minced
- 10 oz. shredded sharp cheddar
Directions
- 1. Preheat oven to 375F.
- 2. Grease a large rimmed cookie sheet or jellyroll pan, or line with parchment paper.
- 3. In large bowl, combine cornmeal, baking soda and salt.
- 4. In medium bowl, beat eggs. Add buttermilk.
- 5. Stir egg mixture into dry ingredients.
- 6. Add bacon fat and creamed corn.
- 7. Stir in remaining ingredients.
- 8. Pour into baking dish and bake in 375F oven for 35 minutes, or until cooked through and starting to turn golden brown.
(Linking to These Peas Taste Funny, The Crafty Blog Stalker, Crafts Keep Me Sane and Delightfully Dowling.
{ 12 comments… read them below or add one }
All I see is bacon.
That’s one ingredient where my mother’s recipe and mine differ. I figure, if I’ve got to use bacon grease, why not double the yum and add bacon to it?
That logic makes perfect sense to me. But then I firmly believe that cornbread and bacon go with anything so why not with each other.
yum! the bacon fat is definitely a must – that’s how the traditional recipes all make it here, too. love the addition of actual bacon, too!
There’s a reason why the South is famed for its cooking. That reason is bacon fat!
Mmmm, bacon! It sounds absolutely delicious.
It’s seriously addictive!
White or yellow cornmeal? I’ve got to try this because I love bacon. And cheese. And corn. Also because it’s really different from any cornbread recipe I’ve ever tried. I’m not sure I’ll be able to use a jelly roll pan… the thought of baking cornbread in anything other than a cast iron skillet make me twitchy.
Donna, I use yellow cornmeal, but I can’t think of any reason white wouldn’t work. I’ve never tried a cast iron skillet with this recipe, though I prefer regular cornbread cooked in one. You’d have to adjust cooking times and serving sizes, I’m sure. If you try it let me know how it turns out and I’ll update the recipe to reflect those. Thanks!
Just wanted to say thanks so much for the great recipe! Made it for a luncheon and it came out perfect, and everyone loved it! Certainly was a big hit! Even passed along this recipe to others. thx again Connie
Connie, I’m so glad you enjoyed it! That cornbread is my favorite food from childhood, and it’s embarrassing how much of it I eat whenever I make it. Plus, the house smells AMAZING when it’s cooking, doesn’t it?
Agreed!