Bakin’ with Bacon and the King

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Welcome to Goodies With Bacon!

Won’t you join me in the castle kitchen here in the land of bacon?    Baconia is the place to be if you like bacon like we do and every Saturday I share a recipe with you that has this PAWSOME item in it.    It can be a side dish or main dish or dessert but whatever it is – it has bacon as an ingredient.    Today’s recipe has a little HEAT in it – hot peppers……………some people love them and others stay away from them – in this recipe you really could “take ’em or leave ’em”…………..but it sure is tasty stuff with a bowl of chili.

Bacon Cheddar Jalapeno Cornbread

 

 

Ingredients

  • 5 slices bacon
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup white sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup unsalted butter, melted
  • 3 extra large eggs, lightly beaten
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 3 jalapeno peppers, diced

Directions

  • Step 1

    Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.

  • Step 2

    Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.

  • Step 3

    Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.

  • Step 4

    Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

     

    YES INDEEDY – it does sound good………………spicy and delicious………………….and my Mom and Dad who do love cornbread with their chili say this is the perfect compliment.   I must admit as a cat (even though I’m a King) I don’t care for spicy.    Humans are crazy for it sometimes though – apparently!

Humans do the craziest things…………..

Have a super weekend everyone and I’ll look for you back here in my kitchen NEXT Saturday with another baconized recipe for you to try………………………..

Hugs, King Teddy

37 responses »

  1. I don’t own a cast-iron skillet. Might be time to buy one! This sounds very good, especially with chili. I haven’t been making my own chili since we discovered Publix chili. Have a great Bacon Saturday, I just know bacon is on the menu for today!

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  2. I like hot and spicy! I have made cottage pie for tonight, but now I wish I had used the mince to make chili.

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    • I think we tried this one at home simply because my parents are chili nuts and they thought spicy cornbread would be better to have with it than plain (which is what Mom USUALLY makes with chili). It turned out to be really tasty!

      Hugs, Teddy

      Liked by 1 person

    • You’re right – the hot pepper is just an added THING for people who like spicy – like my Crazy Dad! He loves HOT stuff – when Mom makes chili which is pretty dang hot anyway, he ADDS MORE HOT! I bet his tummy isn’t as happy about that as his brain is.

      Hugs, Teddy

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  3. Oh boy…Mom says this sounds incredibly wonderful, and we know our dad would love it. Mom always makes cornbread with chili, and she is saving this recipe for the next time she makes chili. Thanks for Always giving us new and yummy bacon recipes. XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer

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    • I’m happy your Mom thinks it’s a goodie – my Mom and especially my Dad (Mr. Hot Stuff…haha) love the addition of bacon AND japapenos in the cornbread with chili especially!

      Hugs, Teddy

      Like

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