Jalapeno & Cheddar Corn Bread

Jalapeno & Cheddar Corn Bread

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Ingredients

  • 1/2 pound of bacon, chopped small
  • 1 1/4 cups all purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup grated Cheddar
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 2 whole eggs, beaten
  • 1/2 cup diced jalapeno

Directions

  • Preheat oven to 400 degrees F.
  • Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven.
  • In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and jalapeno and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened.
  • Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm. Enjoy!