Bacon-Jalapeno Cornbread Recipe by Chef Joaquin Baca | Tasting Table
Prep Time:
Cook Time:
45 minutes
Servings:
9 cast iron skillet
Ingredients
  • ¾ pound bacon (about 8 slices), cut into one-inch squares
  • 2½ tablespoons light brown sugar
  • 1½ cups finely ground yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • ¾ teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1½ teaspoons kosher salt
  • 3 cups buttermilk
  • 4 large eggs
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter, melted, divided
  • ½ cup pickled jalapeños, diced
Directions
  1. Preheat the oven to 400°. In a large skillet set over medium-high heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool.
  2. In a large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry until a smooth batter forms.
  3. Place a 9-inch cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the jalapeños. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9-inch-by-13-inch pan or individual molds. Place the cornbread in the oven and bake until it's set, the top is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.