Prep Time: 20 Minutes
Cook Time: 20 Minutes
Yields: 12 Servings
1 T. Crisco
2 Cups Martha White Self-Rising Enriched White Corn Meal Mix
2 tsp. baking soda
1 tsp. salt
1 T. sugar
1 ¼ cup buttermilk
6 T. unsalted butter, melted
3 T. Hot Banana Pepper Rings – from jar – diced
2 Full size Jalapeno peppers – diced
2 Cups white onion – diced
1 Lb. Johnsonville ground Chorizo – precooked and oil blotted off
1. Coat 12” Lodge Cast Iron Skillet with Crisco and put the skillet into the oven. Turn oven on to 400 and preheat the oven with the skillet inside.
2. Add eggs to a large bowl and beat. Add in corn meal, baking soda, salt, sugar, buttermilk and then butter. Mix well by hand.
3. Combine with banana pepper, jalapeno pepper, onion and chorizo. Stir by hand until well blended. Remove skillet from oven; pour batter into hot skillet. Immediately place back into the oven.
4. Bake for 20 minutes or until golden on the edges and a toothpick inserted in center comes out clean. Cool for 10 minutes to allow bread to set up before cutting wedges to enjoy!
Presented by Harris Eddins, 2nd place winner, 4-H Cornbread Cook-off