Friday, September 13, 2019

Jalapeño Popper Cornbread Recipe

We love corn bread. We love jalapeño . So why not combine the two? This easy and delicious cornbread is loaded with all the essentials: bacon, cheddar, jalapeños, and plenty of corn flavor courtesy of yellow cornmeal. Try it with a big pat of butter or alongside a big bowl of beef chili.


5 slices thick-cut bacon
Nonstick cooking spray
1 1/2 c. yellow cornmeal
3/4 c. all-purpose flour 
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 1/2 c. whole milk 
2 large eggs
2 1/2 tbsp. maple syrup
1 large jalapeño, minced
3/4 c. shredded Cheddar
1 green onion, thinly sliced (white and light green parts only)


*Preheat oven to 400°. In a 8" skillet over medium-low heat, arrange bacon slices in an even layer, cutting to fit if necessary. Cook, flipping halfway through cooking, until bacon is mostly crisp and has released most of its fat, 8 minutes in total.

*Drain bacon on a paper towel lined plate and transfer bacon fat to a small bowl (Don’t toss it out!). Wipe skillet clean and grease with nonstick cooking spray. Add cooked bacon back to skillet in a single layer.

*In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

*In a medium bowl, whisk together milk, eggs, maple syrup, and one tablespoon reserved bacon fat. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. Add jalapeño, cheddar, and green onion and stir until just combined.

*Transfer batter to skillet with bacon and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

*Let cool 15 minutes, then turn out onto a serving dish.

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