Total Fat 31.3 g
Saturated Fat 18.5 g
Cholesterol 129 mg
Sodium 1,000 mg
Total Carbs 57 g
Fiber 3.1 g
Sugar 4.8 g
Protein 17.4 g
Bacon Cornbread
Ingredients
5 bacon slices
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
3 extra-large eggs, beaten lightly
1 cup unsalted butter, melted
1 cup buttermilk
1 cup milk
1 (8-ounce) package sharp cheddar cheese, shredded
3 jalapeño peppers, diced
How to Prepare
1. Heat a large cast-iron skillet over medium-high heat and cook the bacon slices for about 8–10 minutes, flipping occasionally.
2. With a slotted spoon, transfer the bacon onto a paper towel-lined plate to cool.
3. Leave the bacon grease in skillet.
4. After cooling, crumble the bacon.
5. Preheat your oven to 350ºF.
6. Place skillet with bacon grease in oven to preheat.
7. Place flour, cornmeal, sugar, baking powder, and salt in a large bowl and mix well.
8. In a separate bowl, place eggs, butter, buttermilk, and milk, and beat until well combined.
9. Add milk mixture into the bowl of flour mixture and mix until just combined.
10. Fold in cheddar cheese and jalapeno peppers.
11. Set aside at room temperature for about 10 minutes.
12. Remove the hot skillet from oven and place the bread mixture in it evenly.
13. Sprinkle the bread with crumbled bacon and gently, press into the mixture.
14. Bake for approximately 35 minutes more or until a wooden skewer inserted in the center comes out clean.
