Bacon Jalapeno Cornbread
INGREDIENTS
3/4 Pound Bacon (about 8 slices) cut into 1 inch squares
2 1/2 tbsp. Light Brown Sugar
1 1/2 cups Finely Ground Yellow Cornmeal
2 cups All Purpose Flour
2 tbsp. Baking Powder
3/4 tsp. Baking Powder
2 tbsp. Granulated Sugar
1 1/2 tsp. Kosher Salt
3 cups Buttermilk
4 Large Eggs
2 tbsp. Honey
3 tbsp. Unsalted Butter, melted and divided
1/2 cups Texas Sweet and Hot Jalapenos, diced
DIRECTIONS
Preheat the oven to 400º. In 10" cast iron skillet set over medium-high heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool.
In large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry ingredients until a smooth batter forms.
Place the cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the Texas Sweet & Hot Jalapenos. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9 x 13 pan or individual molds.
Place the cornbread in the oven and bake until it is set, the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Yields - 1 inch cast iron skillet
Cook Time - 55 minutes
3/4 Pound Bacon (about 8 slices) cut into 1 inch squares
2 1/2 tbsp. Light Brown Sugar
1 1/2 cups Finely Ground Yellow Cornmeal
2 cups All Purpose Flour
2 tbsp. Baking Powder
3/4 tsp. Baking Powder
2 tbsp. Granulated Sugar
1 1/2 tsp. Kosher Salt
3 cups Buttermilk
4 Large Eggs
2 tbsp. Honey
3 tbsp. Unsalted Butter, melted and divided
1/2 cups Texas Sweet and Hot Jalapenos, diced
DIRECTIONS
Preheat the oven to 400º. In 10" cast iron skillet set over medium-high heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool.
In large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry ingredients until a smooth batter forms.
Place the cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the Texas Sweet & Hot Jalapenos. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9 x 13 pan or individual molds.
Place the cornbread in the oven and bake until it is set, the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Yields - 1 inch cast iron skillet
Cook Time - 55 minutes
