Meat Lovers Cornbread
IntroductionMade this at Christmas-time to complement the big pot of Gumbo my brother-in-law made. I just threw it together at the time, so I'm guessing at the ratios, but I figure there's no way to really mess this up ;) Made this at Christmas-time to complement the big pot of Gumbo my brother-in-law made. I just threw it together at the time, so I'm guessing at the ratios, but I figure there's no way to really mess this up ;)
2 Jiffy Cornbread Mix boxes
1 12 oz. pkg of Bacon, Hormel Natural Choice brand
6 Spicy Pork Sausage Patties, Great Value brand (from Walmart)
8 oz. Pepper Jack Cheese, shredded
Jalapeno slices, if desired
If you end up frustrated trying to clean the stubborn mess on your cookie sheet left by the bacon, you will like this tip. I keep a spray bottle by the kitchen sink with this great goo-melting cleaner: 1 part white vinegar and 1 part water and a few drops of dish liquid. Spray this onto your cookie sheet, wait two minutes, then wash. I like to use a Scotch Brite pad, and the goopy baked on stuff comes off so easily! It really does seem to "melt" stubborn gunk. This also quickly and easily cleans your stainless cookware to a gleaming shine.
Lay out bacon slices on a large cookie sheet and bake until crispy. The length of time will vary according to the type and thickness of bacon you buy, so start checking it at about 15 minutes.
While bacon cooks, thaw and shred (I use a couple of forks) the sausage patties (or crumble and brown about 3/4 lb of your favorite sausage) and grate your Pepper Jack cheese.
Whisk the cornbread dry mix with 2 eggs and 2/3 cup milk.
Cool and crumble the bacon, then stir into the cornbread mix along with the sausage and cheese, just until blended.
Place into greased or sprayed 13 x 9 baking dish (or larger if your mixture looks like it might overflow when it rises.)
Lay jalapeno slices on top if desired (I usually do this on one half for my hubby ;)
Serving Size: Makes approx. 12 servings