Bacon Cheddar Jalapeno Cornbread Food

CHEESY BACON JALAPENO SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
• Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
• Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
• Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
• Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

JALAPENO AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
• In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
• Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
• Stir in the melted butter.
• Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
• Remove from oven and let cool in pan 15 minutes then cool on wire rack.

JALAPENO-BACON CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon until crisp and drain on paper towel.
• Grease a 9" pan with bacon drippings.
• Crumble bacon into a bowl and add green onion, jalepenos, cornmeal, flour, baking powder, baking soda, and salt.
• In a separate bowl, beat egg and add yogurt, milk, and melted butter.
• Whisk until smooth.
• Pour wet ingredients into dry ingredients and stir until just combined.
• Pour mixture into pan and sprinkle with cheddar cheese.
• Bake 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
• Serve warm.

BEER, BACON AND CHEDDAR CORNBREAD

Steps:

• In a mixer combine all the dry ingredients.
• In a separate bowl, combine all the wet ingredients.
• Add the wet ingredients to the dry in the mixer until just combined, then add the bacon.
• Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan)
• Add the 1 cup of cheese to the top, spreading evenly.
• Bake at 375 F for 30 - 35 minutes.

BACON-JALAPENO-CHEDDAR CORNBREAD

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
• Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
• Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
• For the glaze: While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
• When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• 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 skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• 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 jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• 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.

JALAPENO, BACON AND CHEDDAR CORNBREAD

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
• Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
• Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
• Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
• Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
• Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.

BACON-CHEDDAR-JALAPEñO MUFFINS

Steps:

• Preheat the oven to 350°F.
• Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
• Line a plate with paper towels.
• Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
• Coat a muffin pan with cooking spray and set aside.
• Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
• Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
• Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
• Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).