JALAPEÑO BACON CHEDDAR BUTTERMILK CORNBREAD

Wet Ingredients:

• 1 cup of buttermilk
• 1/2 cup of unsalted butter, melted and cooled
• 2 large eggs

Mix-Ins:

• 1 cup of shredded sharp cheddar cheese
• 1/2 cup of cooked bacon, crumbled
• 1-2 jalapeños, seeded and finely chopped

Directions for Jalapeño Bacon Cheddar Buttermilk Cornbread

Preparing the Cornbread:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Add Mix-Ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped jalapeños until evenly distributed.

Baking the Cornbread:

1. Pour Batter: Pour the batter into the prepared skillet or baking dish and spread it out evenly.
2. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
3. Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving.

Kitchen Equipment Needed

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• 9-inch cast-iron skillet or baking dish
• Spatula
• Knife and cutting board

Storing Leftovers

Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven until heated through.

Recipe Notes and Tips

• Adjusting Heat: If you prefer a milder flavor, use one jalapeño or remove the seeds entirely. For extra heat, leave some seeds in or add an additional jalapeño.
• Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack or smoked gouda would be excellent alternatives to cheddar.
• Bacon Tips: Cook the bacon until it’s crispy for the best texture in the cornbread. You can also use pre-cooked bacon bits to save time.