Jalapeno Bacon and Cheese Cornbread

jalapeno-cheddar-cornbread-

I know I’ve given you cornbread recipes before, but this is a particularly good one. It’s easy and it has beer (and the cook can finish the beer since you certainly don’t want it to go to waist….oops, I mean, waste)!

Next week is Christmas Eve – so I thought this would go nicely with a big bowl of chili, or stew, or even hot dogs and beans while you put the finishing touches on the tree and start bringing gifts out of their hiding places!

(Did you ever wonder how much extra closet space you have after all the hidden gifts are moved out of there???)

It’s great for breakfast, too….toasted with some honey butter. That will certainly get everyone off to a great start with a kick from the jalapeños! So make an extra batch and reheat it Christmas morning or make one for Monday Night Football!!

Jalapeno Bacon and Cheese Cornbread

  • 3 c all-purpose flour
  • 1 c cornmeal
  • 1/4 c sugar
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 c milk
  • 1 c beer
  • 3 eggs, beaten
  • 1 c butter (1/2 lb.), melted
  • 8 oz. sharp cheddar cheese, grated
  • 4 – 6 strips center cut bacon, fully cooked, drained and coarsely chopped, divided
  • 3 – 4 Tbsp. pickled jalapeños, roughly chopped (or fresh, seeded: these will be hotter).

In a large bowl, sift the dry ingredients together. In a separate medium sized bowl, combine the milk, beer, eggs, melted butter, cheddar cheese and about half the bacon plus the jalapeños together. Quickly add the wet mix to the dry mix and stir until the batter is almost smooth. It will be VERY thick but be sure there are no dry lumps left.

Let the batter rest while the oven is preheating to 425. While it is preheating, grease your cast iron skillet well (you can use some of the bacon fat for added flavor). Be sure it is well greased. If you don’t use the bacon fat, use olive oil and be sure the sides are well coated as well as the bottom. (You can use butter but I like the bacon flavor best.)

Scrape the dough into the skillet and smooth the top. Sprinkle with the reserved bacon. Bake for about 30 minutes or until golden brown. Test with a toothpick in the center. The toothpick should come out clean – if it doesn’t, let it bake for another 5 minutes or so, and test again. Even though the top looks done, you want the interior to be fully cooked.

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