Print Options

Back to Skillet Jalapeno Corn Bread >

Include these items:

Taste of Home Logo

Skillet Jalapeno Corn Bread

Skillet Jalapeno Corn Bread
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.
8-10 ServingsPrep: 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,
© Taste of Home 2012

2 of 2

Skillet Jalapeno Corn Bread (continued)

Nutrition Facts: 23 g fat (7 g saturated fat), 62 mg cholesterol, 427 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2012