Cast Iron Smoky Bacon Jalapeno Popper Cornbread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 375 degrees.
  • Place a large cast iron skillet in the oven while preheating.
  • Chop/slice bacon, set aside.
  • Chop/dice jalapenos, set aside.
  • Shred cheese, set aside.
  • In a medium mixing bowl combine the vegetable oil, honey, eggs, yogurt and milk.
  • Whisk well.
  • In a large mixing bowl combine dry ingredients.
  • Whisk to combine.
  • In a medium skillet cook bacon-you want it cooked half way through, NOT crisp.
  • Using a slotted spoon remove bacon, reserve bacon fat.
  • You will want 3 tablespoons of fat. If you need to, add butter and melt it with the fat.
  • To the dry ingredients add the bacon and jalapenos.
  • Stir well to coat.
  • Add the cheese to the dry ingredients.
  • Stir well to coat.
  • Add Wet ingredients to the dry ingredients.
  • Using a large spoon or spatula and stir to just combine.
  • Remove hot skillet from oven.
  • Pour in the fat and give it a good swirl to coat the bottom of pan.
  • Scrape your cornbread mixture into hot, coated pan.
  • Return to oven and cook for 40 minutes.
  • Depending on your oven, you may want to give your cornbread the "toothpick" test at 35 minutes.
  • Do test at 40 minutes. If the center is not cooked through cook an additional 5 to 10 minutes or until done.
Advertisement