Jalapeno Bacon Cornbread
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Jalapeno Bacon Cornbread
Category
Soups and Breads
Ingredients
- 6 strips of bacon, chopped
- 1 cup milk
- 1/4 cup Fustini's Aji Verde Crush olive oil
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 1/2 cups cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- Kosher salt to taste
- 1/4 cup sugar
- 2 jalapenos
Ingredients
Directions
- Preheat the oven to 400 degrees F. In a medium-size cast iron skillet, cook the bacon until crispy. Remove bacon to a paper towel. Wipe out excess grease.
- In a medium bowl, combine olive oil, milk, eggs and cheese. Whisk loosely until just combined. Dice 1 jalapeno and add it with the crumbled bacon to the mixture.
- In a large bowl, combine cornmeal, flour, baking powder, salt and sugar. Combine the wet mixture in the bowl and mix well.
- Pour the mixture into the same skillet as used for the bacon. Slice the remaining jalapeno into rings and place them around the edge of the mixture. Place the skillet in the oven and bake for 20-25 minutes. Test with a toothpick for doneness. Remove and let rest for 5 minutes before serving.
Recipe Note
Great side to fall tailgate or winter chili.