Skillet Jalapeno Corn Bread Recipe
Skillet Jalapeno Corn Bread Recipe photo by Taste of Home

Skillet Jalapeno Corn Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8-10 servings

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

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.

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Skillet Jalapeno Corn Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p230

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.

Reviews for Skillet Jalapeno Corn Bread

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MY REVIEW
Reviewed Mar. 3, 2014

"This was a good moist cornbread. I left out the sugar. My husband and kids love sweet cornbread, but I don't like it."

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