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 JalapeƱos - 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"