Colonel Parker’s
Jalapeno Cornbread

Ingredients:

• 2 cups stone ground cornmeal
• 3 tsp baking powder
• 1 cup or more of sour cream
• 1-1/2 tsp Salt
• 1 can cream style corn
• 1 can vacuum packed whole kernel corn
• 1/2 cup vegetable oil

• 3 eggs, beaten
• 2 tbs sugar (optional)
• 1 medium onion, diced
• 6 to 10 jalapeno peppers, (remove the seeds and chop)
• Ground sausage, ham, and/or bacon
• Block of sharp cheddar cheese, grated

Directions:

Fry the bacon and/or ground sausage and drain the grease. If you like extra hot, the spicy ground sausage is good! You can also use the precooked link sausage and ham. Chop the bacon and sausage into chunks. I like to use about 6 slices of bacon and 1 or 1-1/2 pounds of ground sausage. This really helps out the flavor and the smell as it cooks.

In a large bowl, mix the eggs, cream corn, whole corn, oil, baking powder, sour cream, salt, and sugar. Stir until blended well. Mix the cornmeal in and make sure it is stirred in well! Don’t forget, the stone ground cornmeal is definitely the best.

Now stir in the diced onions, jalapenos, meat and grated cheese. I like to use 10 or more of the big jalapenos like the canned ones from Mexico! Don’t be afraid to pour in some of the jalapeno juice also. Use about 3/4 of the grated cheese.

Preheat the oven to 350 degrees. You need at least a 10-inch skillet 2 to 3 inches deep. Put about 2 tablespoons of bacon grease in the skillet and preheat in the oven until skillet is hot and grease is melted, coating the inside of the skillet. Dump in the mixture. Watch not to fill the skillet too much. It will raise a smidgen. Cover the top with the remaining grated cheese. Sprinkle a handful of the dry cornmeal lightly over the top. This will give the top a crunchiness and coarse look. Bake at 350 degrees for 1 to 1-1/4 hours. Let it cool for 15 minutes and then pig out!