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bacon & jalapeno corn bread, pan de maiz con tocino y jalapeno

(4 ratings)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This Corn bread recipe is my very own creation and is really good. I have added, onions, red sweet pimento pepper, jalapeno pepper, and crispy bacon & butter & bacon grease and some sugar. I usually add more then one jalapeno for a cornbread with a kick. However that is optional. Results a truly delicious and moist corn bread. We love it at our house. It's a nice twist from the regular corn bread. Serve slathered with butter and Enjoy

►
(4 ratings)
yield 6 /8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For bacon & jalapeno corn bread, pan de maiz con tocino y jalapeno

  • 1/2 lb
    bacon cut in little pieces, rendered down crisp, saving bacon grease
  • 1/2 lg
    fresh sweet red pimento pepper diced small
  • 1 lg
    jalapeno seeded and veins removed, diced fine. more jalapenos can be added optional
  • 1 md
    sweet vidalia onion or sweet onion diced small
  • 2 lg
    eggs, slightly beaten
  • 1 1/2 c
    milk
  • 1/4 c
    bacon greese or melted shortening
  • 2 stick
    melted butter
  • 1 1/2 c
    yellow cornmeal
  • 1 c
    all purpose white flour
  • 1/4 c
    sugar
  • 2 1/4 tsp
    baking powder
  • 3/4 tsp
    salt

How To Make bacon & jalapeno corn bread, pan de maiz con tocino y jalapeno

  • 1
    Pre heat the oven to 450 degrees. Fry bacon until crip remove bacon from the fry pan and set aside. Measure out the greese drippings they should measure out 1/4 cup to this add 2 sticks butter. Melt the butter in the bacon greese in the microwave. Now add the melted butter and bacon grease back into the cast iron fry pan.
  • 2
    Next in the cast iron fry pan add the diced onion, red pimento pepper and jalapeno and saute until veggies until limp. Set aside
  • 3
    Mix in a bowl 2 eggs and beat slightly add the milk. Mix again set aside.
  • 4
    Now mix all the dry ingredients, flour, corn meal, baking powder, sugar, and salt.
  • 5
    Next combine all the wet ingredients with the dry ingredients. Mix gently with the wisk, next add the sauteed veggies and with a rubber spatula scrape all veggies, grease and butter into the batter. Mix well. Last add your crispy bacon that has been crumbled slightly.
  • 6
    Pour the batter back into the cast iron skillet and bake in a hot oven for 20/25 minutes. Corn bread should be golden when removed from the oven. Let cool and serve with butter or just plain. Enjoy
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Categories & Tags for Bacon & Jalapeno Corn Bread, Pan de Maiz con Tocino y Jalapeno:

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