JALAPENO-BACON SKILLET CORNBREAD
Doug Melkovitz thought he might be sitting on an award-winning recipe: His mother's cornbread was always a hit with friends, and he had improved on it with bacon and jalapenos. But entering a competition - and cooking for thousands - freaked him out and kept him from entering year after year. "What finally made me do it was coming up with a team," Doug says. He and friends Patrick Cowan and Cassie Toro formed a crew, Men Do It Batter With a Girl, and the trio took top honors.
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
JALAPENO, BACON AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
- Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
- Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
- Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
- Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
- Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.
BACON-JALAPENO-CHEDDAR CORNBREAD
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
- Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
- Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
- For the glaze: While the cornbread bakes, prepare the glaze. 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!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
- When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.
BACON CHEDDAR AND JALAPENO CORNBREAD
Steps:
- 1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins. 2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl. 3. Cut your jalapenos in half and seed them 4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy! 5. Add in your jalapenos along with about ¾ of your shredded cheddar cheese. 6. Dump in your sour cream and eggs and begin to mix everything together gently. 7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad! 8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese. 9. Bake at 450F for about 10-12 minutes.
JALAPENO-BACON CORNBREAD
Make and share this Jalapeno-Bacon Cornbread recipe from Food.com.
Provided by QTE1959
Categories Quick Breads
Time 40m
Yield 1 9inch square pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cook bacon until crisp and drain on paper towel.
- Grease a 9" pan with bacon drippings.
- Crumble bacon into a bowl and add green onion, jalepenos, cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat egg and add yogurt, milk, and melted butter.
- Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour mixture into pan and sprinkle with cheddar cheese.
- Bake 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
- Serve warm.
BACON CHEDDAR JALAPENO CORNBREAD
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
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
JALAPENO AND BACON CORNBREAD MUFFINS
Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425-degrees F.
- Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
- Transfer bacon to paper towels to drain.
- Crumble bacon and set aside.
- Pour bacon fat into a bowl and set aside.
- Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
- Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
- In a large bowl beat eggs.
- Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
- Add cornmeal and buttermilk and stir to combine.
- Add the hot fat (from the skillet) and stir until combined.
- Remove muffin tin from oven.
- Pour batter into muffin tins.
- Bake or 15-20 minutes or until done and toothpick comes clean.
SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD
Provided by Molly Yeh
Categories main-dish
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
- Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
- Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
JALAPENO MAPLE BACON CORNBREAD RECIPE
When the daytime temperature hits around 50 degrees and the evening plunges to 30 or lower, it is time to begin the annual maple syrup processing in our neck of the woods. We use it for many things and one of them is this cornbread. I first had a jalapeno cornbread in Texas, made by my sister's cowboy husband's aunt Netha, and since we with have maple syrup and pigs here in Cass County, Michigan, I brought it all together in this recipe. The reviews say it all: IT'S OUTSTANDING! I am using some gluten-free flour here, but make it with all-purpose all the time. The results will be the same: DELICIOUS! NOTE: an extra egg will require a few extra minutes to cook. Without opening the oven door, you can reduce the heat to 400 at the 23 minute mark, and add five minutes to the timer. Remember the toothpick-in-the-center-comes-out-clean-it's-done trick. The following recipe is for 8" skillets. I will also make this recipe in a 10" skillet - it comes out less high, but requires a shorter bake time. TIP: Someone asked how I get such evenly diced bacon. Freeze it before you cut it. It is very easy (and clean) to work with frozen bacon: not greasy and can be cut in all sorts of ways. Bacon thaws very quickly.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Turn your oven to 425 degrees with the rack in the middle, as you bring everything together
- In a medium bowl, combine all the dry ingredients and whisk and shake until well mixed
- In another bowl, combine the buttermilk, maple syrup, and eggs. Whisk vigorously to frothy
- In a 7 inch to 10 inch cast iron skillet, saute the minced bacon over medium heat to render as much fat as possible. When the bacon is well cooked, remove the bacon with a slotted spoon to a little dish to cool
- Roll the bacon fat in the skillet around to well coat the sides of the pan, then pour the fat into a measuring cup and, if necessary, top to 1/4 C with canola - some fat left in the skillet is fine
- Put the cast iron skillet back on the now-turned-off burner
- Incorporate the wet ingredients with the dry ingredients - just enough to combine them. You now have a batter.
- Whisking, slowly add the 1/4 C of oil to the batter
- Turn the burner on medium-high under the oiled, empty skillet
- Add the cooked bacon and minced jalapenos to the batter and mix well with a whisk or spatula for 1 minute. The pan should be smoking about now
- Pour the batter into the hot skillet - hear it sizzle? Turn off the flame and pick up a pot holder
- Move the hot, batter-filled skillet into the oven quickly and close the door
- Set the timer for 25 minutes. When the timer goes off, your cornbread should be done, with a beautiful golden top, and a toothpick or skewer stuck down to the bottom in the middle of the cornbread should come out clean. If not, pop the skillet back in the oven for 5 minutes. Opening the oven door has dropped the heat, so 5 minutes will not burn your bread, but will dry it a bit more. Now. It is done!
- Set the pan on a cooling rack for about 5 minutes. If you have properly seasoned your skillet, you need only place your hand close to the cornbread and turn the pan upside down. Give it a little shake and the round should drop onto your hand. You can then put the plate on it and flip it right side up.
- Otherwise, put a plate over the skillet and, holding the skillet and plate firmly, flip them to dislodge the cornbread onto the plate. If the bread doesn't drop, hold the inverted skillet just above the plate and tap the botton of the skillet with the butt of a knife. The cornbread will be upside down, so repeat with a second (serving) plate to get it right side up.
- Or you can serve in out of the skillet, cutting it into about 8 wedges. Try this with my Texas Chuck Wagon Chili...
CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
- Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #vegetables #american #southwestern-united-states #tex-mex #oven #grains #dietary #spicy #quick-breads #pasta-rice-and-grains #taste-mood #equipment
You'll also love