Cast Iron Smoky Bacon Jalapeno Popper Cornbread Recipes

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

CORNBREAD... SOUTHERN BACON CORNBREAD

Steps:

• Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
• In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
• In a medium bowl, whisk together the egg, milk, honey, brown sugar and oil. Stir in the corn. Pour into dry ingredients and stir until completely moistened, do not over mix.
• Pour into prepared baking dish or cast iron pan and bake for 25 minutes or until golden brown. Cool on a wire rack for 10 minutes. Serve.

CAST IRON SMOKY BACON JALAPENO POPPER CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Place a large cast iron skillet in the oven while preheating.
• Chop/slice bacon, set aside.
• Chop/dice jalapenos, set aside.
• Shred cheese, set aside.
• In a medium mixing bowl combine the vegetable oil, honey, eggs, yogurt and milk.
• Whisk well.
• In a large mixing bowl combine dry ingredients.
• Whisk to combine.
• In a medium skillet cook bacon-you want it cooked half way through, NOT crisp.
• Using a slotted spoon remove bacon, reserve bacon fat.
• You will want 3 tablespoons of fat. If you need to, add butter and melt it with the fat.
• To the dry ingredients add the bacon and jalapenos.
• Stir well to coat.
• Add the cheese to the dry ingredients.
• Stir well to coat.
• Add Wet ingredients to the dry ingredients.
• Using a large spoon or spatula and stir to just combine.
• Remove hot skillet from oven.
• Pour in the fat and give it a good swirl to coat the bottom of pan.
• Scrape your cornbread mixture into hot, coated pan.
• Return to oven and cook for 40 minutes.
• Depending on your oven, you may want to give your cornbread the "toothpick" test at 35 minutes.
• Do test at 40 minutes. If the center is not cooked through cook an additional 5 to 10 minutes or until done.