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Jalapeño bacon cheddar cornbread Recipe

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This recipe for Jalapeño bacon cheddar cornbread is from The Rusch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 oz sliced bacon, cut in ¼ inch strips
1 bunch scallions, cut in ¼ inch strips
1 c flour
1 c cornmeal
2 T sugar
1 T baking powder
1 t salt
1 c shredded cheddar cheese
¾ c buttermilk
3 eggs
4 oz melted unsalted butter
4-6 jalapeño peppers, sliced ½ inch rings

Directions:
Directions:
Cook bacon in a 9 inch oven proof skillet over medium heat until it starts to sizzle. Cook slowly and evenly until it starts to change color. Add scallions and cook about 5 minutes until bacon is crisp. While bacon is frying, combine dry ingredients and cheese in a medium bowl. In a 2 cup measuring cup, combine eggs and milk and whisk together. Once bacon is cooked, pour egg mixture into flour mixture stir slightly. Pour the bacon mix into the bowl and stir, set frying pan back on heat while you stir together. Pour batter back into heated pan. Arrange jalapeño rings on top and bake at 400º until risen and firm, about 20 minutes. Cool 5 minutes before serving.

 

 

 

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