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 bacon fat, which both gives the cornbread a good texture and amazing flavor.
If you’re looking for something healthy, this isn’t the recipe for you. But, man is it good! It freezes well, too, which is important since this recipe is large enough to serve a crowd. Feel free to halve it, though. Or make the whole batch and save some for later. Believe me, you’ll want it.
- 2 cups cornmeal
- 1 tsp. baking soda
- 2 tsp. salt
- 4 eggs
- 2 cups buttermilk (no substitutions)
- ⅔ 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
- Preheat oven to 375F.
- Grease a large rimmed baking sheet.
- In large bowl, combine cornmeal, baking soda and salt.
- In medium bowl, beat eggs. Add buttermilk.
- Stir egg mixture into dry ingredients.
- Add bacon fat and creamed corn.
- Stir in remaining ingredients.
- Pour into baking dish and bake in 375F oven for 35 minutes, or until cooked through and starting to turn golden brown.
I’ll let you in on a little secret: I thought this was a bit spicy when I was a kid. That’s because my mother minced the jalapenos and used the whole pepper: seeds, membranes and all. If you like the spice of jalapeno but don’t want your mouth to burn, make sure you remove the membrane and discard the seeds. You’ll get all of the flavor of authentic Tex-Mex Cornbread without all of those tears.
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Equipment I used: