5 slices bacon

2 eggs

1 1/4 cups milk

2 cups self-rising cornmeal

1 tablespoon sugar

1/4 teaspoon garlic powder

1 (8 1/2-ounce) can cream-style corn

1 cup chopped onion

3/4 cup (3-ounces) shredded mild cheddar cheese

2 tablespoons canned chopped jalapeno peppers

2 tablespoons chopped pimiento


Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, crumble, and set aside. Drain skillet, reserving 5 tablespoons drippings. Coat bottom and sides of skillet with 1 tablespoon of reserved drippings. Heat skillet in 400 degree oven while mixing ingredients.

Beat eggs in a medium mixing bowl; stir in milk and 4 tablespoons reserved bacon drippings. Add bacon and remaining ingredients, and mix well. Remove skillet from oven; pour batter into skillet.

Bake at 400F for 35 minutes or until cornbread is golden brown.

Yield: 8 to 10 servings.

Recipe by Mrs. E.M. Whitesides


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