This cornbread is so good, you’d never guess it was so easy! If you’ve ever been to a restaurant called Tippins (as far as I know, there’s one in Kansas City, Tulsa, and Dallas) and had their delicious sweet cornbread, this recipe tastes a lot like that. It’s great with chili or just on its own, warm and served with honey butter.
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If you’re a fan of cornbread or savory, cheesy breads, I think you will love this recipe! My friend Ann gave it to me last fall, after I had made some Cheddar and Green Onion Cornbread. I finally got around to making this, and wish I had made it much sooner because it is sooooo good! It’s a moist, cheesy cornbread with bacon, onion, and pimiento added in. And also, of course, jalapenos, which give the cornbread a nice spicy kick. If you don’t want it to be spicy, use green chiles instead, and you’ll have a tasty, mild and savory cornbread.
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I remember the first time I had cornbread, in my twenties—there was a soup and salad place I would often eat lunch at that had really good basic cornbread, and I’ve been a fan of it ever since! I was thinking it would be nice to make a savory cornbread with cheese and green onions, since I’m also a fan of those savory flavors. It just seemed like they would be a great addition to cornbread.
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NancyC 