Whew! With a name like Crackling Hog Jowl Bacon Sour Cream Cornbread, it had better be good, right? Well, it is! And it pairs perfectly with that Black-Eyed Peas and Turnip Greens Soup I posted so you could get your New Year 2014 started off in the best possible way.
It’s best to make this cornbread in your well-seasoned cast iron skillet. You’ll want to enjoy those crusty edges that you can only achieve with one of those prized utensils. You do have one don’t you? Or two. Or more like I do. In fact, the one I used to make the cornbread pictured here actually belonged to one of my grandmothers.
Wouldn’t I love to know how many pans of cornbread have seen the oven in that pan!
It takes a little longer to make this cornbread because it is chock full of savory goodness, and you’ll be baking it at a lower temperature than is typical. Patience. It will be so worth your wait.
And don’t be scared off by that hog jowl bacon either. Once you taste it, you may be hard pressed to go back to that turkey bacon lurking around in the back of your refrigerator meat drawer. I mean. Do you really think God intended for turkeys to have bacon? Exactly where does that show up on the butchering graphic for a turkey?
C’mon start your year off a little on the wild side!
- 1/2 cup unsalted butter, melted (I melt it n the skillet.) *
- 1 cup cream style corn
- 1 cup sour cream (I use well-drained Greek yogurt.)
- 1 cup self-rising corn meal mix
- 2 eggs, well beaten
- 1/2 cup crisply fried crumbled hog jowl bacon, reserve 1 Tablespoon for topping
- 1 cup finely grated Cheddar cheese (or cheese blend)
- 1 1/2 teaspoons minced jalapeno, optional
- 1/2 onion, grated, optional (I seldom use.)
- freshly cracked black pepper
- Preheat the oven to 350 degrees.
- Preheat the skillet with additional vegetable oil or remaining bacon grease.
- Sprinkle remaining bacon crumbles over the top.
- Mix all ingredients and pour into hot skillet.
- Cook about 20-25 minutes in well greased 9-inch skillet.
- * You can use part bacon grease from frying the hog jowl slices.
- The batter will be quite thick.
This looks & sounds so good – I wish I had some right now!
It really is and it was really good with that black-eyed peas and turnip green soup.
Cast iron cornbread…anything else is a sham! 🙂 I really look forward to trying this recipe, thanks for sharing.
Rose
I love crusty cornbread which you can only get from a good ole’ cast iron skillet. Hope you enjoy the cornbread.
This looks GREAT!!!
Would you be interested in writing a Foodie Friday post for us over at the Mississippi Women Bloggers site? We would LOVE to feature you!!
Sure. Just let me know when. Do you have a particular subject in mind? Email me. Thanks for asking.
I love the name. And the cornbread looks delicious too! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Thank you for checking it out. I’ll try to be back to visit often. Thanks for hosting.