Skillet Jalapeno Corn Bread Recipe

Skillet Jalapeno Corn Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

[X]

Rate Skillet Jalapeno Corn Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Skillet Jalapeno Corn Bread Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8-10 Servings

15 20 35

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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

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