Renee’s Kitchen Adventures here today! If you’ve never made cornbread in a cast iron skillet, you are really missing out! I have to tell you, I love, love, love my cast iron skillet…not only for stove top cooking, but I love it for baking! Cast iron skillets make amazing vessels for all kinds of baked goods. Using a cast iron skillet to bake cornbread will give it a beautiful browned and crisp exterior that tastes amazing! Trust me, once you make cornbread this way, you will never want to make it any other way.
This version of cornbread is a not-to-sweet version. Not that I have anything against sweet cornbread, it’s just having a more savory choice is nice sometimes. I served this bread with a big batch of homemade chili and it complimented it perfectly!! It’s also great just eating on it’s own with a smear of butter!
Be sure to use a non-aluminum based baking powder in this recipe. This cornbread recipe calls for a full TABLESPOON and if you don’t use the non-aluminum based kind, you might end up with a cornbread that has a sort of “tinny” taste to it. You can read more about why aluminum free is best here.
This recipe for cornbread is one of my new favorites! How could it NOT be? I mean it’s cheesy, it’s got bacon, and it’s full of jalapenos!
- Cheesy Bacon Jalapeno Skillet Cornbread
- 4 slices of bacon
- 1 large jalapeno pepper, cleaned of seeds and ribs and diced
- ¼ cup diced sweet red pepper
- 1 cup yellow cornmeal
- 1 cup milk (can be any fat content)
- ¾ cup all purpose flour
- 2 TBS granulated sugar
- 1 TBS aluminum free baking powder (I used Rumford)
- ½ tsp. kosher salt
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese, divided
- 3 green onions, chopped
- Preheat oven to 425 degrees F.
- Place bacon in a 10" cast iron skillet and cook over med-high heat until it is crisp. Remove to paper towel lined plate to drain. Reserve 1 TBS bacon drippings in pan. (remove excess if you have any).
- Spread the bacon drippings up the sides of the skillet. Cook the jalapeno peppers and red peppers until they begin to soften (about 3 minutes). Remove the peppers to a small bowl and set aside. Remove pan from heat.
- In a large bowl, combine the cornmeal and the milk. Let it sit for 5 minutes to allow some of the milk to be absorbed.
- In small bowl, combine the flour, sugar, baking powder, and salt with a whisk. Mix the eggs and the butter into the cornmeal/milk mixture. Add in the flour mixture until just combined. Set aside a few TBS of shredded cheese, and fold the remaining cheese, green onions, and reserved peppers into the batter. Pour the batter into the skillet and crumble the bacon on top. Top the bacon with reserved cheese.
- Bake in preheated oven for about 18 minutes, or until a toothpick inserted into center comes out clean.
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