Jalapeno Bacon Skillet 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.

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.

SKILLET JALAPENO CORN BREAD

Steps:

• In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.

SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD

Steps:

• For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
• Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
• For the cornbread: Preheat the oven to 400 degrees F.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
• Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

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.

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.

JALAPENO-BACON CORN BREAD

Steps:

• Preheat oven to 400*.
• Cook bacon in frying pan until crispy; drain on paper towels.
• Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
• Crumble bacon into small bowl;add green onions and peppers.
• Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
• Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
• Pour liquid mixture into dry ingredients; stir just until moistened.
• Stir in bacon mixture.
• Pour into skillet or baking pan; sprinkle with cheese.
• Bake 20-25 minutes or until toothpick tests clean.
• Cut into wedges or squares; serve hot.