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.
- 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
- 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.