Skillet Jalapeno Corn Bread Recipe

5 1 1
Skillet Jalapeno Corn Bread Recipe
Skillet Jalapeno Corn Bread Recipe photo by Taste of Home
Publisher Photo

Skillet Jalapeno Corn Bread Recipe

Read Reviews
5 1 1
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 6 Jones Dairy Farm Dry-Aged 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.
Originally published as Skillet Jalapeno Corn Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p230

Nutritional Facts

1 piece: 342 calories, 23g fat (7g saturated fat), 62mg cholesterol, 427mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 8g protein.

  • 6 Jones Dairy Farm Dry-Aged 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSkillet Jalapeno Corn Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Queenlalisa User ID: 15400 154635
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."

Loading Image