Bacon And Green Chile Cornbread
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
50
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Onion (chopped)2 cloves
Garlic (finely chopped)1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt2 cups
Buttermilk4 tbsps
Butter1 tbsp
SugarDirections:
1
Watch how to make this recipe
2
Heat the oven to 450 degrees F
3
In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper
4
Saute until the onions are tender, then add the garlic and stir
5
When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside
6
Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter
7
In a large bowl combine the cornmeal, baking powder, baking soda and salt
8
Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture
9
Make a well in the center of the dry ingredients and gently pour in the egg mixture
10
Fold until all the ingredients are combined
11
Immediately pour the batter into the cast iron pan
12
Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes
13
Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar
14
Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top
15
Slice and serve warm