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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe was my Grandmothers which I got from my mother. I added to it and made what I think is the best tasting cornbread that has ever been (just my opinion). I have made this for my family for years and also have used this same recipe to make 500 little 1 oz muffins that we use in Chili cookoffs as well as in Brunswick Stew cookoffs. This recipe is for a batch that will make a large 10 cast Iron skillet of cornbread or will make about 5 dozen of the 1oz muffins. Hope you enjoy. Mr. T Ingredients:
2 cups self-rising buttermilk cornmeal mix (i use martha white ) |
1 egg, beaten |
1 1/2 cups buttermilk |
1 cup chopped onion |
1 cup chopped jalapeno |
1 cup extra-sharp cheddar cheese |
1 cup pork cracklings or 1 cup pork rind |
1 cup whole kernel corn, drained with liquid reserved |
bacon grease or lard, to grease frying pan or pam cooking spray, to spray on muffin pans |
Directions:
1. Preheat oven to 450 degrees F.,.
2. Grease frying pan or spray muffin tins with pam.
3. Chop the onion into 1/8 - 1/4 cubes or pieces.
4. Seed the jalapenos and chop into 1/8 pieces.
5. Cut the cheese into 1/8 - 1/4 cubes or pieces.
6. In large mixing bowl add 2 cups cornmeal.
7. In small mixing bowl add 1 egg and beat, add buttermilk and mix well.
8. Add egg & buttermilk mixture to cornmeal and mix well.
9. Add the onions, jalapenos, cheese to the cornmeal and mix well.
10. Add the cracklins to the cornmeal mixture and mix well.
11. If the mixture is to thick add the reserved corn liquid and mix well.
12. Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.
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