cast iron smoky bacon jalapeno popper cornbread

How To Make cast iron smoky bacon jalapeno popper cornbread

• 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.
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