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 JALAPENO CORNBREAD
This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.
Provided by Steve de Eyre
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g
BACON-JALAPENO-CHEDDAR CORNBREAD
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
- Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
- Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
- For the glaze: While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
- When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.
MINI CHEDDAR BACON LOAVES -- CORNBREAD!
From chindeep.com, April 6, 2012 -- recipe by Melissa. Serve warm for breakfast with strawberry jam, or serve at room temperature. Add pickled jalapenos and these might be perfect served with chili! NOTE: Time for frying bacon is included in the prep time.
Provided by KerfuffleUponWincle
Categories Quick Breads
Time 38m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter 8 mini loaf pans, or large muffin tins.
- Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
- Stir in the flour mixture until just combined.
- Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
- Pour about 1/2 cup batter into each of the buttered loaf tins.
- Bake for 8 minutes.
- Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
- Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
- NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
BEER, BACON, AND CHEDDAR CORN BREAD
From the cookbook The Gourmet's Guide to Cooking With Beer by Alison Boteler. I left the bacon out when I made it, but I definitely think it would have added something extra. I used reduced fat cheddar cheese and it was delish.
Provided by wife2abadge
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 9x5-in loaf pan.
- In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
- Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.
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BACON CHEDDAR CORNBREAD RECIPE | ITS YUMMI
From itsyummi.com
5/5 (1)Total Time 28 minsServings 9Calories 257 per serving
- Placed 1 tablespoon butter or oil into a seasoned 9-inch cast iron or oven safe skillet; place pan into the oven to heat while you prepare your cornbread batter.
- To a large mixing bowl, add all dry ingredients except for bacon and cheese; whisk to combine, and set bowl aside.
- To a medium mixing bowl, add all wet ingredients; whisk to combine. Pour wet ingredients into the bowl with the dry ingredients and use a mixing spatula or wooden spoon to stir until dry ingredients are all moistened. Add bacon and cheese; stir to combine.
BACON CHEDDAR CORNBREAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine SouthernTotal Time 45 minsCategory BreadCalories 247 per serving
- Slice bacon into bite-sized pieces and cook in a 9-inch cast iron pan until crispy. Remove to a paper towel-lined plate with a slotted spoon and set aside.
BACON CHEDDAR CORNBREAD MUFFINS - FOOD GYPSY | EASY, …
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- Cook bacon until just beginning to crisp, on the stove top in a frying pan. Remove and drain on paper towel to cool. Drain off most of the bacon grease, leaving 1-2 tablespoons behind then add yellow onion and sweat over medium heat until tender and starting to brown around the edges, about 7 minutes.
- While bacon and onions cook, preheat oven to 400°F (205°C). Prepare a 12 cup muffin pan: lightly with non-stick spray (bacon grease or butter) or line with paper muffin liners. (Or use a silicone muffin pan like the one above and skip the liners and extra fat.)
- Lightly whisk together buttermilk, olive oil and egg in a small bowl. Combine dry ingredients – flour, cornmeal, baking powder and soda, salt, chili powder and red pepper flakes – in a larger bowl. Add wet mix to dry mix and fold a few times with a spatula or wooden spoon to start to combine.
- Lightly chop bacon, add half the bacon to your mix along with all of the onion (both the cooked yellow and raw green) and 1 cup of the cheese, then mix until just combined. DO NOT OVER MIX. Divide cornbread batter equally among baking cups filling about the 3/4 mark. Sprinkle remaining bacon and cheese on top. Bake in 400°F (205°C) 15 – 20 minutes or until a toothpick in center comes out with a few moist crumbs. Remove Bacon Cheddar Cornbread Muffins from the pan to cool on wire racks.
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