Jalapeño Bacon Cheddar Cornbread
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A savory, lightly spiced cornbread that goes great with barbecued chicken or ribs!
- 1 1/2 cups all purpose flour
- 1 cup yellow cornmeal fine to medium grind
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup light brown sugar packed
- 3/4 cup frozen corn thawed
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter 1 stick, melted and cooled
- 2/3 cup cheddar cheese grated
- 4 strips bacon
- 1 jalapeno seeded, minced
Preheat oven to 400 degrees. Place a sheet of tin foil on a baking sheet. Place a wire rack on top of the tin foil. Lay bacon strips on the wire rack and bake for 20-25 minutes until crisp. Chop the bacon and set aside.
Prepare a square or round 9" cake pan (glass or metal) by spraying it liberally with vegetable spray. Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
Add the brown sugar, corn, and buttermilk to a blender or food processor. Pulse for 5 seconds. Add the eggs and pulse for another 5 -8 seconds until well combined (note: it will still be lumpy from the corn).
Make a deep well in the flour mixture. Pour the buttermilk mixture into the flour. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Do not over mix. Add the butter and fold it into the batter. Add the cheddar, bacon and jalapeños and fold into the batter.
Transfer the batter to the prepared pan. Smooth the top with a spatula. Bake for 25-30 minutes until golden brown. Cool on a wire rack for 10 minutes, Turn the cornbread out of the pan and cool for a few minutes more on the wire rack. Cut into wedges or squares and serve.
Calories: 354kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 132mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 540IU | Vitamin C: 3.2mg | Calcium: 99mg | Iron: 2mg