Best 2 Jalapeno Bacon And Cheddar Cornbread Recipes
Indulge in the delightful harmony of flavors with our tantalizing Jalapeño Bacon and Cheddar Cornbread. This savory cornbread combines the perfect balance of spicy jalapeños, crispy bacon, and gooey cheddar cheese, resulting in a delectable treat that will tantalize your taste buds. But that's not all! We also offer a collection of irresistible cornbread recipes that cater to every palate. From classic Southern Cornbread to the unique Chipotle Cheddar Cornbread, our recipes are guaranteed to satisfy your cravings for this iconic dish.
**Recipes Included:**
1. **Jalapeño Bacon and Cheddar Cornbread:** This recipe is a delightful explosion of flavor, featuring jalapeños, bacon, and cheddar cheese baked into a moist and fluffy cornbread.
2. **Classic Southern Cornbread:** Experience the timeless taste of traditional cornbread, made with simple ingredients and a hint of sweetness.
3. **Buttermilk Cornbread:** Indulge in the richness and tenderness of this cornbread, made with buttermilk and a touch of honey.
4. **Chipotle Cheddar Cornbread:** Elevate your cornbread with the smoky heat of chipotle peppers and the sharp flavor of cheddar cheese.
5. **Mexican Cornbread:** Enjoy a vibrant twist on cornbread, featuring a blend of Mexican spices, corn, and cheese.
6. **Sweet Cornbread:** Satisfy your sweet tooth with this delightful cornbread, featuring a hint of sugar and a touch of cinnamon.
Each recipe is accompanied by step-by-step instructions and a list of ingredients, making it easy for home cooks of all skill levels to create these delectable cornbreads. Get ready to embark on a culinary journey and explore the wonderful world of cornbread!
JALAPENO, BACON AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
- Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
- Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
- Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
- Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
- Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.
BACON CHEDDAR AND JALAPENO CORNBREAD
Steps:
- 1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins. 2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl. 3. Cut your jalapenos in half and seed them 4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy! 5. Add in your jalapenos along with about ¾ of your shredded cheddar cheese. 6. Dump in your sour cream and eggs and begin to mix everything together gently. 7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad! 8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese. 9. Bake at 450F for about 10-12 minutes.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be sure to grease your baking pan well so that the cornbread doesn't stick.
- Don't overmix the batter, as this will result in a tough cornbread.
- Bake the cornbread until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before serving so that it can set.
Conclusion:
This jalapeño bacon and cheddar cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is moist, flavorful, and packed with cheesy goodness. Whether you are serving it at a party, a potluck, or just a casual dinner, this cornbread is sure to be a hit. So next time you are looking for a delicious and satisfying side dish, give this jalapeño bacon and cheddar cornbread a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
