Jalapeno-Bacon Corn Bread

Name: Jalapeno-Bacon Corn Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9-12 pieces cornbread, 9-12 serving(s)
Ingredients: 4 slices bacon; 1/4 cup minced green onion; 2 -3 jalapeno peppers, seeded and minced; 1 cup yellow cornmeal; 1 cup flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 3/4 cup yogurt; 3/4 cup milk; 1/4 cup butter, melted; 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

(1)

Recipe by CJAY8248

This corn bread is so moist and flavorful. It reheats beautifully in the microwave.

READY IN: 30mins

SERVES: 9-12

YIELD: 9-12 pieces cornbread

UNITS: US

INGREDIENTS

Nutrition

4

slices bacon
¹⁄₄

cup minced green onion
2 -3

jalapeno peppers, seeded and minced
1

cup yellow cornmeal
1

cup flour
2 ¹⁄₂

teaspoons baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
1

egg
³⁄₄

cup yogurt
³⁄₄

cup milk
¹⁄₄

cup butter, melted
¹⁄₂

cup shredded cheddar cheese or 1/2 cup monterey jack cheese

DIRECTIONS

Preheat oven to 400*.
Cook bacon in frying pan until crispy; drain on paper towels.
Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
Crumble bacon into small bowl;add green onions and peppers.
Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
Pour liquid mixture into dry ingredients; stir just until moistened.
Stir in bacon mixture.
Pour into skillet or baking pan; sprinkle with cheese.
Bake 20-25 minutes or until toothpick tests clean.
Cut into wedges or squares; serve hot.

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