Jalapeno-Bacon Corn Bread
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 pan
- Serves:
- 12
ingredients
- 8 slice bacon
- 29.58 ml vegetable shortening
- 2 eggs
- 1 small yellow onion, peeled and finely chopped
- 5 pickled jalapeno peppers, stemmed, drained, and chopped
- 14.79 ml pickled jalapeno pepper juice
- 14.79 ml sugar
- 4.92 ml baking soda
- 4.92 ml salt
- 1.23 ml ground cumin
- 1.23 ml black pepper
- 473.18 ml white cornmeal
- 315.37 ml buttermilk
directions
- Preheat oven to 425°. Fry bacon in a large skillet over medium heat, turning once, until crisp. Transfer bacon to paper towels to let drain, pour rendered fat into a small bowl.
- Melt vegetable shortening and 2 tablespoons of the bacon fat together in the skillet while it is preheating.
- Crumble bacon and set aside. Lightly beat eggs in a large bowl. Add bacon, onions, jalapeños, jalapeño pickling juice, sugar, baking soda, salt, cumin, and pepper and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined. Pour the hot fat from the skillet into the batter and stir until just combined.
- Pour the batter into the hot skillet or 9x9 square. Bake the bread until lightly golden and toothpick inserted in center comes out clean, about 25 minutes.
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