Jalapeno Bacon Skillet Cornbread
What you need:
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 slices bacon, finely chopped
- 1/2 sweet yellow onion, diced
- 2 cloves minced garlic
- 2 large eggs
- 1 1/2 cups buttermilk
- 6 Tbsp. unsalted butter, melted and slightly cooled
- Additional butter for skillet, if needed
- 1/4 cup honey
- 2 to 3 jalapeno peppers, seeded and diced
Directions:
- In a bowl, whisk together cornmeal, all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Cook bacon in a cast iron skillet over medium heat, stirring until crisp. Transfer cooked bacon to a paper towel-lined plate.
- Add onion to skillet that still has bacon grease in it. Cook for about 4 minutes or until translucent.
- Add garlic and cook for 1 more minute. Then remove from pan and set aside.
- Reduce heat for skillet to low.
- In a large bowl, whisk together eggs, buttermilk, melted butter, honey, jalapenos, and cooked onions and garlic.
- Add wet ingredients to flour mixture and mix with a spoon, but do not overmix.
- Make sure the skillet bottom and sides are well greased. If there isn't enough bacon grease remaining, melt a few pats of butter in the skillet and brush up the sides.
- Add batter carefully and evenly. Sprinkle bacon on top.
- Transfer skillet to a preheated 400-degree oven. Bake for about 20 to 25 minutes, until top is golden brown and toothpick inserted into the center comes out clean.
- Remove from oven and let cool 15 minutes.
Recipe from Food Network Magazine