Cast Iron Smoky Bacon Jalapeno Popper Cornbread
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1⁄2 lb smoky bacon
- 1⁄2 cup diced jalapeno
- 1 1⁄2 cups shredded sharp cheddar cheese
- 1⁄4 cup vegetable oil
- 3 tablespoons honey
- 2 large eggs
- 1⁄2 cup plain Greek yogurt
- 1⁄2 cup milk
- 1 cup flour
- 3⁄4 cup yellow cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
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.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois