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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.
Nutritional Facts: 1 each equals 342 calories,

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Skillet Jalapeno Corn Bread (continued)

Nutritional Facts: 23 g fat (7 g saturated fat), 62 mg cholesterol, 427 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.