Best Spiced Beef Hot Dish With Bacon Jalapeno Cornbread Recipes

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JALAPENO-BACON SKILLET CORNBREAD



Jalapeno-Bacon Skillet Cornbread image

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

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 slices bacon, finely chopped
1/2 sweet onion, diced
2 cloves garlic, minced
2 large eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed
1/4 cup honey
2 to 3 jalapeno peppers, seeded and diced

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.

SPICED BACON



Spiced Bacon image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 slices of bacon

Number Of Ingredients 0

Steps:

  • Arrange 6 slices thick-cut bacon on a rack set on a foil-lined rimmed baking sheet. Bake at 375 degrees F until they just start to crisp, 12 to 14 minutes.
  • Microwave 2 tablespoons sugar with 1 teaspoon water until dissolved, about 45 seconds. Flip the bacon and brush the tops with the sugar mixture.
  • Sprinkle with seasonings (such as chili powder, pie spice or Cajun seasoning). Continue baking until browned, 12 to 16 more minutes. Drain on paper towels.

HOT CORNBREAD



Hot Cornbread image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 9

8 slices bacon, finely chopped
1 1/2 cups coarse cornmeal
1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1/4 cup chopped green chilis
1 cup buttermilk or plain yogurt
1/2 cup milk

Steps:

  • Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
  • In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

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