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
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
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.
0 Out of 5 from
You can add this Jalapeno-Bacon Skillet Cornbread recipe to your own private DesktopCookbook.