Name: Bacon Cheddar Jalapeño Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Bacon - 5 slices; All-purpose flour - 3 cups; Yellow cornmeal - 1 cup; White sugar - ¼ cup; Baking powder - 2 tablespoons; Kosher salt - 2 teaspoons; Milk - 1 cup; Buttermilk - 1 cup; Unsalted butter, melted - 1 cup; Eggs, lightly beaten - 3 extra large; Shredded sharp Cheddar cheese - 1 (8 ounce) package; Jalapeno peppers, diced - 3

Ingredients for - Bacon Cheddar Jalapeño Cornbread

1. Bacon 5 slices

2. All-purpose flour 3 cups

3. Yellow cornmeal 1 cup

4. White sugar ¼ cup

5. Baking powder 2 tablespoons

6. Kosher salt 2 teaspoons

7. Milk 1 cup

8. Buttermilk 1 cup

9. Unsalted butter, melted 1 cup

10. Eggs, lightly beaten 3 extra large

11. Shredded sharp Cheddar cheese 1 (8 ounce) package

12. Jalapeno peppers, diced 3

How to cook deliciously - Bacon Cheddar Jalapeño Cornbread

1 . Stage

Fry bacon in a large cast iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in the skillet. Crumble bacon.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Place the skillet with bacon grease in the oven.

3 . Stage

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeño peppers. Allow batter to rest at room temperature for 10 minutes.

4 . Stage

Pour batter into the hot skillet; sprinkle with crumbled bacon, gently pressing bacon into batter.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.