SKILLET JALAPENO CORN BREAD

Skillet Jalapeno Corn Bread image

Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip.

Provided by Taste of Home

Time 35m

Yield 8-10 servings.

Number Of Ingredients 11

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Ingredients

6 bacon strips
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
3/4 cup shredded cheddar cheese
2 tablespoons chopped seeded jalapeno pepper

Steps:

In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.

Nutrition Facts : Calories 342 calories, Fat 23g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.