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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 6 servings |
||
| Calories 413 | ||
| Calories from Fat 283 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.5g | 48% | |
| Saturated Fat 8.8g | 43% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 11.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 95mg | 31% | |
| Sodium 700mg | 29% | |
| Potassium 197mg | 5% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.9g | ||
| Protein 9.9g | 19% | |
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By: ratherbeswimmin'
Dec 17, 2002
My granny's recipe. Yummy!!
SERVES 6
Ingredients
- 1 cup yellow cornmeal
- 1 cup cream-style corn
- 1 cup shredded cheddar cheese
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons bacon drippings
Directions
1
Mix first 9 ingredients together in a bowl.2
Put bacon drippings in a 9x9 in glass pan or a iron skillet.3
Heat in oven until drippings cover bottom of pan.4
pour batter into pan and bake at 400 degrees for 20-25 minutes.
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Browse similar recipes by category
- Course > Breads
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: organplayr
On May 25, 2009
This is the recipe I've been looking for! It is a bit oily for me so I cut back on the vegetable oil, not the bacon grease. It has just the right amount of heat and cheddar. I expected it to be too gritty without any flour but it has a good texture unless you like a high, fluffy, cake-like cornbread, but (for me) that isn't cornbread.
From: Bill in SD, CA
On Dec 11, 2008
Thanks! Very good. I used 3 peppers instead of 2 and a little more cheese. Something was missing ... maybe a little flour? I will definitely make this again.
From: Pierre Dance
On Dec 19, 2003
The first time I made this I made it in the traditional cast iron frying pan. It was wonderful. For lunch today I baked Your Los Rio Stew (# 39788) and since I had the oven hot I mixed a batch and baked it in a cast iron bread stick pan. It was even better, if that's possible. It crusts perfectly and the core of the corn sticks were moist, tender, and have a very sassy flavor. Thanx!
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