Bacon Cheddar Jalapeño Cornbread

Sun, 28 Jan 2024 19:32:33 -0800
bacon, buttermilk, cornbread, jalapeño

5500 cal/recipe

Ingredients

5 slices bacon

3 c all-purpose flour

1 c yellow cornmeal

1/4 c white sugar

2 tbsp baking powder

2 tsp kosher salt

3 jalapeño peppers, seeded and finely diced

2 c buttermilk

1 c unsalted butter, melted

3 extra large eggs, lightly beaten

8 oz shredded sharp cheddar cheese

Directions

Start heating large cast-iron skillet at medium heat on stovetop.

Use scissors to cut bacon into 1-inch pieces and add bacon to skillet.

Cook bacon until evenly browned.

Transfer bacon to a plate and keep bacon grease in the skillet.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.

Stir bacon and jalapenos into flour mixture.

Place skillet with bacon grease in oven and preheat oven to 350 degrees F (175 degrees C).

Whisk buttermilk, butter, and eggs in another bowl.

Stir liquid mixture into dry mixture until just combined; batter will be slightly lumpy.

Fold in cheese.

Allow batter to rest at room temperature for 10 minutes.

Pour batter into hot skillet.

Bake until toothpick inserted into the center comes out clean, 30 to 35 minutes.

Cool in the pan for 10 minutes before slicing.

Notes

Batter should sizzle as it is poured into the skillet and touches the hot grease. Depending on how quickly your oven pre-heats, you may want to put the skillet in sooner or later in the prep process.