Loaded Cornbread

• Gluten free

• Meat

  • 1/4 lb Bacon, fried and crumbled

• Produce

  • 1 can Creamed corn
  • 1/4 cup Jalapeno peppers
  • 1 Onion, small
  • 1 small jar Pimento

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups Self rising corn meal
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 1/2 cups Cheese, grated
  • 2 1/2 cups Milk

Found on thehillhangout.com

Description

Ingredients

• 3 cups self-rising corn meal
• 3 eggs
• 2 1/2 cups milk
• 1/2 cup of oil
• 1 1/2 cups grated cheese
• 2 tablespoons sugar
• 1 small onion, diced
• 1/4 lb (or about 6 strips) bacon, fried and crumbled
• 1 can creamed corn (This is the secret! If you leave out the corn, you might as well not even make it!!)
• 1 small jar diced pimento
• 1/4 cup jalapeno peppers, chopped finely

Directions

• Mix all the ingredients together very well. Preheat your oven to about 425 degrees and bake in a preheated and pre-buttered cast iron pan for about 12 minutes or until golden brown (for muffins or sticks) or 20-25 minutes for a full cake. Now heres the deal on cornbread: the pan you make it in is almost as important as the recipe you use. The absolute best pan is a cast iron pan that has been seasoned over and over again with bacon and cornbread. Cast iron skillets improve with age and use, and the best ones are the ones that have been well-worn by years of good southern cooking. Thats the kind I use. But use whatever you have. I have cast iron muffin pans, corn stick pans, and skillets. They are all great to use for corn bread, but we prefer the muffins and sticks. Another thing about cooking with cast iron is that you have to preheat the pan in the oven. Spray a little cooking spray over it and put a pat of butter in each space. When the butter is sizzling, the pan is preheated and ready to cook the corn bread.