Bacon-Jalapeno-Cheddar Cornbread
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Yellow Cornmeal6 tbsps
Sugar2.5 tsps
Baking Powder1 tsp
Kosher Salt1 tsp
Baking Soda1 cup
Buttermilk6 tbsps
Vegetable Oil1 cup
Grated Cheddar1 cup
Bourbon2 tbsps
HoneyDirections:
1
For the cornbread: Preheat the oven to 400 degrees F
2
Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil
3
Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes
4
Set the bacon aside to cool on a paper towel-lined plate, then chop finely
5
Reserve the grease in the skillet for the glaze
6
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda
7
In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk
8
Add the wet ingredients to the dry ingredients and mix until just combined
9
Fold in the cheese, jalapeno and reserved bacon until just incorporated
10
Scoop the batter into the prepared muffin cups
11
Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes
12
For the glaze: While the cornbread bakes, prepare the glaze
13
In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!)
14
Add the honey and stir
15
Strain the glaze through a fine-mesh sieve and set aside
16
When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin