Besides the classic 365-day Cornbread, this is our mosst popular cornbread recipe.
Enjoy this Texas Cooking recipe and have a great week!
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If you like your cornbread with attitude, then this will be one of your favorite recipes. The amount of heat is up to you. This goes great with soups, stews, chili, beans, greens and all kinds of things that Texans love. If you don't have a 9-inch cast-iron skillet, you can use a 9-inch square Pyrex baking dish. (But you really ought to get yourself a cast-iron frying pan. No Texas kitchen is really complete without one.)
- 4 slices crisp bacon, crumbled1 to 2 tablespoons bacon drippings1 cup yellow cornmeal (preferably stone-ground cornmeal)1 cup all-purpose flour1 tablespoon baking powder1 teaspoon salt1/2 teaspoon garlic powder1 cup grated cheddar cheese2 to 4 canned or fresh jalapeños, drained, seeds removed, chopped2-ounce jar chopped pimientos1 medium onion, chopped1 cup buttermilk1/3 cup vegetable oil2 large eggs
- Preheat oven to 375°F.
- Fry the bacon in a 9-inch cast-iron skillet until crisp. Remove and drain on paper towels. Crumble. Reserve bacon drippings (1 to 2 tablespoons) in skillet and keep warm.
- Combine the cornmeal, flour, baking powder, salt and garlic powder in a mixing bowl. Stir in cheese, jalapeños, pimientos, onion and crumbled bacon.
- In a smaller bowl, beat together the milk, oil and eggs. Stir in the dry ingredients until just moistened. Reheat the bacon drippings in the skillet until hot (drops of water will sizzle). Quickly pour the batter into the hot pan and bake in the oven for 30 to 35 minutes.
- Serve hot.
- Makes about 8 servings.
Lone Star List
Here are 10 things that caught my eye this week!
- Fort Worth Stock Show & Rodeo Jan. 18 through Feb. 9: This activity can be a daylong diversion at the Stock Show .
- J.C. Reid: Houston barbecue and the legacy of Lyons Avenue. There’s not much to see today at the intersection of Lyons Avenue and Jensen Drive, but in the 1950s it was bustling area with a rich history of Southeast Texas-style barbecue.
- Dinner a Love Story: Vacation Highlight Reel: Austin - a good travelogue for anyone considering visiting.
- NYT: What to Do With All the Spices That Have Piled Up in Your Kitchen - Make your own homemade blackened seasoning.
- A wonderful essay from Texas Highways: Writer-and-musician Jesse Sublett finds solace in popular Texas birding spots .
- Serious Eats: How to Make the Best Oven-Cooked Pulled Pork.
- Wide Open Country: Researchers at Texas A&M Say Brisket is Healthy for You.
- Homesick Texan: Jalapeño Cheese Grits recipe.
- Two Sleevers: How to make perfect rice in the pressure cooker.
- NYT Food: Texas Barbecue for Your Super Bowl Party - Truth BBQ ships its smoked brisket nationwide from Brenham, Texas. Just add some sides..
New Cookbooks We're Reading
Nature Hills Nursery: Trees & Shrubs, Fruit Bearing, Gift Certificates
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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