Cheesy Bacon Jalapeno Skillet Cornbread
This savoury cornbread elevates a classic side dish with bold flavours. Crispy bacon, spicy jalapeno peppers, and melted pepperjack cheese are folded into a gluten-free batter. Baked in a cast iron skillet, it develops a wonderful crust and is ready to serve in under an hour. It's a flavourful, cheesy accompaniment perfect for a comforting dinner.
Ingredients
- 4 slices bacon
- 3 jalapeno peppers, minced
- 1 cup yellow cornmeal
- 1 cup skim milk
- 0.75 cup gluten-free flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 eggs
- 0.25 cup butter, melted
- 1 cup shredded pepperjack cheese, divided
- 5 green onions, chopped
Method
- Heat your oven to 425 degrees F (220 degrees C).
- Cook 4 slices of bacon in a cast iron skillet until browned, which should take about 10 minutes. Transfer the bacon to paper towels to drain, leaving the grease in the pan. Use a paper towel to coat the skillet sides with the grease.
- Lightly brown the minced jalapeno peppers in the reserved bacon fat for approximately 5 minutes.
- In a bowl, mix 1 cup of yellow cornmeal with 1 cup of skim milk. Allow this to stand for 5 to 10 minutes so the liquid is absorbed.
- Whisk 0.75 cup gluten-free flour, 2 tablespoons white sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt in another bowl. Stir 2 eggs and 0.25 cup melted butter into the cornmeal mixture, then combine with the dry ingredients just until moist. Gently fold in the cooked jalapenos, 1/2 cup of the pepperjack cheese, and the chopped green onions. Pour the batter into the prepared skillet. Crumble the cooked bacon over the top and sprinkle the remaining 1/2 cup of cheese over the bacon.
- Bake in the preheated oven for about 18 minutes, until the cornbread is set and a toothpick inserted into the centre comes out clean.
Nutrition (per serving)
Calories389 kcal
Fat20 g
Sugars8 g
Protein14 g
Sodium808 mg
Recipe details
CategoryMain course
AuthorMegan
