Nash'S Jalapeno "Oilfield" Cornbread
A spicy, savory cornbread loaded with hot sausage, bacon, jalapenos, onions, and cheddar, perfect for hearty meals or casual gatherings with bold flavors.
Ingredients
- 2 packages yellow cornbread mix ⓘ
- 4 eggs ⓘ
- 1 cup milk ⓘ
- 8 ounces Owens hot sausage ⓘ
- 5 slices bacon ⓘ
- 2 large jalapenos ⓘ
- 1 cup onions ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 small can whole kernel corn
- 1 1/3 to 1 1/2 cups sugar ⓘ
- 1 1/2 cups water
- 1 1/2 teaspoons cream of tartar ⓘ
- 1 teaspoon cinnamon ⓘ
- 3 tablespoons butter or margarine
Instructions
- Preheat the oven and prepare a 9-inch pie pan with a two-crust pastry lining and set aside.
- Cook the hot sausage until browned, then drain and set aside.
- Fry the bacon until crispy, drain, and cut into pieces, reserving the bacon grease.
- In a large mixing bowl, combine the cornbread mix, eggs, milk, sugar, water, cream of tartar, and cinnamon; mix well.
- Stir in the fried sausage, bacon pieces, chopped jalapenos, chopped onions, shredded cheddar cheese, and drained corn.
- Add some bacon grease to the mixture for added flavor and stir until evenly combined.
- Pour the batter into the prepared pie pan lined with pastry.
- Bake in a preheated oven until golden and cooked through, approximately 40 minutes.
Tips & Substitutions
For a spicier cornbread, consider adding more jalapenos or using a hotter sausage. If yellow cornbread mix isn't available, you can substitute with a gluten-free cornbread mix for a similar texture. Make sure to drain the corn well to avoid excess moisture in the batter, ensuring a light and fluffy result.
Serving Suggestions
Serve this cornbread warm, drizzled with honey or butter for added richness. It pairs beautifully with Cajun Pork Ribs and is perfect as a side to any hearty stew or chili. For a complete meal, consider serving it alongside a fresh salad or roasted vegetables.
Storage & Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap slices in aluminum foil and warm in the oven at 350°F for about 10 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nash'S Jalapeno "Oilfield" Cornbread contains roughly 729 calories, with 15g protein, 72g carbohydrates, and 43g fat. It is an excellent source of calcium (34% of the Daily Value) and protein (30% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the cornbread batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh before serving. If you've already baked it, simply reheat as mentioned above.
What can I substitute for the hot sausage?
You can use mild sausage for a less spicy option or ground turkey or chicken sausage for a leaner alternative. For a vegetarian version, try using plant-based sausage or skip the meat altogether and add more vegetables for flavor.
How do I know when the cornbread is done baking?
The cornbread is done when it's golden brown on top and a toothpick inserted in the center comes out clean. You can also gently press the top; it should spring back slightly. If it’s still wet or gummy, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).