Cast Iron Smoky Bacon Jalapeno Popper Cornbread

Diana Adcock

By
@Anaid

Great flavor, just enough jalapeno to make this bread pop in your mouth.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/2 lb
smoky bacon
1/2 c
diced jalapenos
1 1/2 c
shredded sharp cheddar cheese
1/4 c
vegetable oil
3 Tbsp
honey
2 large
eggs
1/2 c
plain greek yogurt
1/2 c
milk
1 c
white flour
3/4 c
yellow cornmeal
1 1/2 tsp
baking powder
1/2 tsp
salt
1/2 tsp
baking soda

Directions Step-By-Step

1
Preheat oven to 375 degrees. Place a large cast iron skillet in the oven while preheating.
2
Slice/chop bacon. Set aside.
Dice jalapenos. Set aside.
Shred cheese. Set aside.
3
In a medium mixing bowl whisk together the vegetable oil, honey, eggs, yogurt and milk.
4
In a large mixing bowl combine the flour, cornmeal, baking powder, salt and baking soda.
5
In a medium skillet cook the bacon half way through-do NOT cook to crisp.
6
Remove bacon, reserve bacon fat. You will want 3 tablespoons of fat. Add butter and melt to make 3 tablespoons if needed.
7
To the dry ingredients add the bacon and diced jalapenos. Toss well to combine.
8
Add the cheese to the dry ingredients. Toss well to combine.
9
Add the dry mixture to the wet ingredients. Stir until just combined.
10
Remove hot cast iron skillet from oven. Pour in the bacon fat and give it a good swirl to coat the bottom of pan.
11
Using a spatula scrape in the cornbread mixture.
12
Return skillet to oven and bake for 40 minutes. Using a toothpick check to make sure bread is done. Since ovens vary you may need to cook this for another 5 to 10 minutes.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southern