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Jalapeño Bacon Skillet Cornbread
This recipe appeared in A Smoldering Fire in our Fall 2024 issue.
Jalapeño Bacon Skillet Cornbread
Gather these ingredients
- 1 cups coarsely ground cornmeal use up to 1 1/2 cups
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. kosher salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup whole milk
- 1 cup 1-1/4 buttermilk
- 3 eggs, lightly beaten
- 8 Tbsp. unsalted butter, melted
- 1 jalapeño, diced
- 1/3 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 425. Place a 10” cast-iron skillet in the oven for 15 minutes.
- Mix dry ingredients then wet ingredients, reserving 1 Tbsp butter to grease the pan.
- Fold in cheese and jalapeño and mix well.
- Remove skillet from the oven and reduce oven temperature to 375.
- Carefully butter the skillet, add batter, and bake for 20-25 minutes until the center is cooked. Cool and serve.
