Kellie Hindman’s Family Recipe for Bacon Cornbread

Family recipe’s are often the best because they’ve been tested, tweaked and perfected over generations. Kellie’s family recipe for bacon cornbread is no exception. There are no instructions, just an ingredient list because like most family heirlooms such as this, you just know. Grandma made it this way, so mom made it this way, so Kellie make’s it this way!

Direct from Kellie, here you have it!

Here is my ingredients-only-no-directions cornbread recipe. It’s been in the family so long no one has (or needs, at this point) a copy with instructions. I usually use one pound of sausage, but when I was making it over Easter I realized I didn’t have any sausage but did have a package of the ground bacon. I cooked it until it was very crispy, and used about 2/3rds of it in place of the sausage. Turned out great! 

1 can corn

2 boxes Jiffy

3 eggs

1 stick of butter, melted

Jalapeños to taste

1 lb sausage, browned & drained

3/4 cup milk

3/4 cup sour cream

2 cups shredded cheese

Mix all & bake.

In the event you do not have a set of Jiffy baking instructions, make sure your oven is pre-heated to 400F. Pour ingredients into a baking dish or cake pan and bake for 15-20 minutes. The addition of the extra ingredients may elongate the baking time slightly so just keep an eye on it. You know it’s done when a tooth pick comes out clean.  Lets eat!

Thanks Kellie!