Bacon, Cheddar, Jalapèno Skillet Cornbread

Day 2. 

Nom, nom, nom, nom. Yesterday was day 2 of my 18 days of baking chronicles! I have a holiday lunch today at work. The first of many, many, many holiday parties this week. I have my work lunch today, a dinner with co-workers tomorrow, the WH Christmas party on Friday and Sam’s birthday dinner on Saturday. Come Sunday, I am going to holi-pooped! Anyhow, I was in Vegas a couple weeks ago for a business trip.. I should do a post on that because I ate like royalty over there. Getting back on topic, my co-worker and I ate at Yardbird’s and holy moly cannolis! It was amazing. Granted, it was bathed in butter but who doesn’t love butter. I’m only 26 years old, so I can have a couple more years until my arteries backfire.


I tried recreating this recipe and I used Martha Stewart’s recipe as a base. I added my special touches though. Here we go!

What you’ll need:

5 slices thick-cut bacon
2 fresh jalapènos, seeds and membranes removed and finely diced
1 stick unsalted butter
1 cup buttermilk — or “homemade” buttermilk made with 1 cup milk + 1 tbsp. lemon juice or vinegar
3 large eggs
1 1/2 cup yellow cornmeal
1 cup all-purpose flour
6 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
2 cups sharp cheddar cheese
1 14 oz. can corn, drained

How you’ll do it:

1) Preheat the oven to 375F.
2) Heat a large cast iron skillet on medium. Once heated, cook the bacon until nice and crispy. This should take about 7-10 minutes. Let the bacon cool on a plate lined with paper towels. Once the bacon has cooled, chop the bacon into bite size pieces. It should easily crumble.
3) Discard most of the bacon fat (or store it into a mason jar in the fridge for future use) except for 1 tbsp. On the same medium heat, add the jalapènos and cook until softened. This will take about 5 minutes. Turn off the heat and put the skillet to a side.
4) In a small bowl, whisk together the melted butter, buttermilk and eggs. Make sure the melted butter has cooled or it will curdle your eggs!
5) In a large bowl, stir together the cornmeal, flour, sugar, salt and baking powder.
6) Pour the wet ingredients into the dry ingredients then add 1 1/2 cup of cheddar cheese (be generous!), bacon, cooked jalapènos and corn.
7) Fold the ingredients together with a wooden spoon or rubber spatula until all the ingredients have been incorporated. Don’t overmix!
8) The skillet should have plenty of bacon fat. Use a brush and make sure every inch of that skillet is generously coated with bacon fat. If not, add more!
9) Pour the cornbread batter into the skillet and smooth the surface. Add the remaining cheddar cheese to the top.
10) Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
11) Let the cornbread cool for about 10 minutes, cut into hearty wedges and enjoy!

These are best served warm… with buttermilk fried chicken, mash and green beans. Hallelujah!

What will today bring? I’m not sure but I’m sensing some kind of cardamom dessert… decisions, decisions!

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