Bacon & Jalapeno Corn Bread, Pan de Maiz con Tocino y Jalapeno
Featured Pinch Tips Video
- 1/2 lb
- bacon cut in little pieces, rendered down crisp, saving bacon grease
- 1/2 large
- fresh sweet red pimento pepper diced small
- 1 large
- jalapeno seeded and veins removed, diced fine. more jalapenos can be added optional
- 1 medium
- sweet vidalia onion or sweet onion diced small
- 2 large
- eggs, slightly beaten
- 1 1/2 c
- 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
- 2 1/4 tsp
- baking powder
- 3/4 tsp
1Pre 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.
2Next in the cast iron fry pan add the diced onion, red pimento pepper and jalapeno and saute until veggies until limp. Set aside
3Mix in a bowl 2 eggs and beat slightly add the milk. Mix again set aside.
4Now mix all the dry ingredients, flour, corn meal, baking powder, sugar, and salt.
5Next 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.
6Pour 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