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Skillet Jalapeno Corn Bread Recipe

Photo by: Taste of Home

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.

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8-10 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

6 bacon strips
1 cup 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

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.
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.
Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm. Yield: 8-10 servings.

Nutrition Facts: 1 each equals 342 calories, 23 g fat (7 g saturated fat), 62 mg cholesterol, 427 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.

Skillet Jalapeno Corn Bread published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p230

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