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Yields8 Servings
 2 cups Corn Meal
 1 tsp Fine Sea Salt
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 1 tsp Fresh Cracked Black Pepper
 1 ½ cups Buttermilk
 1 large Egg, lightly beaten
 ¼ cup Sour Cream
 5 tbsp Lard
 1 ½ cups White Cheddar Cheese, grated
 1 large Jalapeno Pepper, seeded & diced
1

Preheat oven to 450°Fahrenheit. Place a cast-iron skillet in the oven. Allow skillet to preheat 10 minutes.

2

In a bowl, combine cornmeal, salt, black pepper, baking soda, and baking powder.

3

Using a stand mixer, combine buttermilk, egg and sour cream. Add a dash of hot sauce and mix until incorporated. Once mixed, add dry ingredients.

4

Place preheated skillet from oven over burner on high heat. Melt lard or shortening to liquid state. While mixer is still running, slowly incorporate lard into the corn mixture. Reserve about 2 tablespoons of melted lard in the skillet.

5

Once mixed, fold in white cheddar and jalapeno.

6

Let skillet and melted lard get to a high heat over stove. Once lard is almost smoking, pour corn mix into skillet. Distribute mix evenly through the pan. The batter should begin to sizzle. Cook over high heat for about 2 minutes until the edges begin to fry.

7

Place skillet into oven, and cook about 10-15 minutes. (A toothpick should come out dry when poked into the center). Remove from oven. Slice and serve. Enjoy!

Ingredients

 2 cups Corn Meal
 1 tsp Fine Sea Salt
 ½ tsp Baking Soda
 ½ tsp Baking Powder
 1 tsp Fresh Cracked Black Pepper
 1 ½ cups Buttermilk
 1 large Egg, lightly beaten
 ¼ cup Sour Cream
 5 tbsp Lard
 1 ½ cups White Cheddar Cheese, grated
 1 large Jalapeno Pepper, seeded & diced

Directions

1

Preheat oven to 450°Fahrenheit. Place a cast-iron skillet in the oven. Allow skillet to preheat 10 minutes.

2

In a bowl, combine cornmeal, salt, black pepper, baking soda, and baking powder.

3

Using a stand mixer, combine buttermilk, egg and sour cream. Add a dash of hot sauce and mix until incorporated. Once mixed, add dry ingredients.

4

Place preheated skillet from oven over burner on high heat. Melt lard or shortening to liquid state. While mixer is still running, slowly incorporate lard into the corn mixture. Reserve about 2 tablespoons of melted lard in the skillet.

5

Once mixed, fold in white cheddar and jalapeno.

6

Let skillet and melted lard get to a high heat over stove. Once lard is almost smoking, pour corn mix into skillet. Distribute mix evenly through the pan. The batter should begin to sizzle. Cook over high heat for about 2 minutes until the edges begin to fry.

7

Place skillet into oven, and cook about 10-15 minutes. (A toothpick should come out dry when poked into the center). Remove from oven. Slice and serve. Enjoy!

Jalapeno & White Cheddar Skillet Cornbread

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