Cheesy Bacon Jalapeno Skillet Cornbread
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
Skim Milk2 tbsps
White Sugar1 tbsp
Baking Powder1 tsp
Salt2
Eggs1 cup
Butter (melted)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
3
Drain the bacon slices on paper towels, reserving bacon grease in the skillet
4
Spread the grease up the sides of the skillet using a paper towel
5
Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes
6
Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes
7
Whisk flour, sugar, baking powder, and salt together in a separate bowl
8
Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist
9
Fold 1/2 cup pepperjack cheese and green onions into batter
10
Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon
11
Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes