Skillet Jalapeno Corn Bread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip. Ingredients:
6 bacon strips |
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup buttermilk |
1/2 cup vegetable oil |
3/4 cup shredded cheddar cheese |
2 tablespoons chopped seeded jalapeno pepper |
Directions:
1. In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon.
3. Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm. Yield: 8-10 servings.
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