Cheesy Bacon Jalapeno Skillet Cornbread
 
Prep time
Cook time
Total time
 
A not-too-sweet made from scratch skillet cornbread with lots of flavor! Ingredients
Author:
Serves: 8
Ingredients
  • 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
Directions
  1. Preheat oven to 425 degrees F.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven for about 18 minutes, or until a toothpick inserted into center comes out clean.
Notes
Adapted from Allrecipes
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/cheesy-bacon-jalapeno-skillet-cornbread/