Jalapeno Cheddar Bacon Cornbread
Recipe and photography by Bev Davis.
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Posted January 17, 2017
Editor's Note (June 12, 2017): Updated photos. Edited recipe for clarity.
Hearty with a spicy kick. A family favorite which is my inspiration for sharing this recipe. Baked in my trusty wedge pan provided by Lodge Cast Iron. After making eight wedges, there will be enough batter remaining to make four. Fill four slots with batter.
Add water to the others before baking. No baking powder or salt in this recipe. Delicious with butter (salted or unsalted).
Makes 12 wedges or one 9" skillet of cornbread.
4 strips bacon
1-1/2 cup self-rising yellow or white corn meal mix
(I used yellow)
1 cup all-purpose flour, sifted
2 tablespoons sugar (optional)
1/4 cup grated white onion
1/4 cup grated jalapenos, fresh or jarred (I used jarred)
1/3 cup shredded cheddar cheese
2 large eggs, beaten
1 cup buttermilk
2 tablespoons juice from jarred jalapenos (optional)
24 fresh or jarred jalapenos, sliced (I used jarred)
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