Best Bacon Hominy Cornbread With Pickled Jalapenos Recipes

BACON CHEDDAR JALAPENO CORNBREAD

Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

Ingredients

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

HOMINY-JALAPENO CORNBREAD

Hominy-Jalapeno Cornbread image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Number Of Ingredients 15

Ingredients

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/2 cup canned hominy, drained
1/2 cup pickled or roasted peppers, drained and chopped
1/2 cup walnuts, chopped
1 jalapeno pepper, minced

Steps:

Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the hominy, pickled peppers, walnuts and jalapeno.
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.