Full Meal Cornbread

[teesquare]

This has been a multi-year experiment to try and satisfy my tastebuds for a cornbread that I wanted to hit on several "notes". It is not a sweet cornbread, but a very -very savory one.



Recipe:
1- 8 oz can of creamed corn
1- 8 oz can hominy ( white or yellow)
1/2 bag of shredded medium sharp cheddar cheese
2- pickled Jalapeños - sliced up
4 pc. par cooked bacon ( thick sliced is best) finely chopped
1-2 TBS W.O.W. Trail Dust
4 TBS butter - melted and divided
1 cup cornmeal ( yellow is my favorite for this )
3/4 cup all purpose flour
4 tsp. baking powder
1/2 tsp sea salt
3/4 cup milk
1/4 cup sour cream
1 XL egg - well beaten

Pre-heat oven to 450F - When hot :
pour 2 TBS melted butter into 10" cast iron deep skillet - or 2-TBS lard, shortening - your preference.
Put skillet in HOT oven for 5 - 10 minutes so that skillet is HOT

Combine all of the ingredients in a mixing bowl. Mix well - carefully remove skillet from oven, and pour in
ingredients.
Bake for 30-40 minutes or until golden brown - and it passes the toothpick test for doneness.

It is my favorite cornbread recipe. A little extra effort, but it rises nicely - but is not "cake"

[TwoPockets]

Tee, you need to take this recipe over to the Altanta Chili and Cornbread Cookoff. Sounds good.

[teesquare]

Tee, you need to take this recipe over to the Altanta Chili and Cornbread Cookoff. Sounds good.

I am going to have to clone myself soon Ken  ....but - that does sound like fun!

[hikerman]

Tim I love a good cornbread and this one looks exceptionally good! Real nice!  Saved...

[Smokin Don]

Love cornbread and that do look good T!!! Saved, never added hominy but sounds good! Don

[sparky]

it looks really good.  there is nothing like good cornbread.  wouldn't mind a bowl of the goodness either.   

[teesquare]

Thanks guys!

Don - The hominy seems to help distribute moisture during the bake - and add an interesting texture. I used white hominy for color contrast - but I would imagine yellow to be the same result.

The balance of moisture and texture - without making a cake....That was part of the struggle for me.

Sparky - You like the 15 bean soup -eh?  I make that pretty regularly...Especially when it is cold and raining out. Just seems right food for the circumstance  .

[Pappymn]

I believe the Turtle is on record saying you can't make corn bread without bacon grease. So clearly their is an error in this recipe.

[teesquare]

I believe the Turtle is on record saying you can't make corn bread without bacon grease. So clearly their is an error in this recipe.

 I often use bacon grease *IF* I have it from that morning, and it is in the pan, etc...But - I there is no need to be so ...( do I dare go there?) "hard shelled" about it... and in case you missed it...there ARE 4 pieces of bacon IN the cornbread - therefore there would be bacon grease...

[hikerman]

Would this be considered a "glove slapping"?   

[teesquare]

Would this be considered a "glove slapping"?   

No, on 2 counts:

1. I am not a "Dandy"....

2. I am in the South, and thus - this would have to be a "shell whackin' "

[TwoPockets]

I will have to show thist to my wife. While it is not the "crumble up in my buttermilk" cornbread I grew up on, it sounds delicious.

[teesquare]

Cornbread is a near "spiritual" food item for most country folks - North and South......

So, while everyone has an "ideal" corn bread - I like the way this came out. It answers a lot of the needs that many of us like in corn bread: savory, flavorful, light - but not "fluffy" like cake, and lot os little bites of surprise - like the jalapeño, hominy, cheese, and bacon.

[spuds]

We were just looking at a pan/cornbread combo meal and its on our list.Yours looks very very good. Thanks for posting,sure looks stick to your rib filling.Cornbread,good stuff!

[sliding_billy]

That sounds/looks delicious.