Jalapeño Bacon Cheddar Cornbread
This cornbread is crumbly, but not too dry, a little sweet with solid corn flavor. This recipe came from America’s Test Kitchen and I think it’s spot on! It’s liberally speckled with bits of fresh corn and jalapeños, crispy-smoky bacon, and sharp cheddar cheese.
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C). Place a sheet of tin foil on a baking sheet. Place a wire rack on top of the tin foil.
step 2
Lay Bacon (4 pieces) on the wire rack and bake for 20 to 25 minutes until crisp.
step 3
Prepare a square or round 9-inch cake pan (glass or metal) by spraying it liberally with vegetable spray. Set aside. Melt the Unsalted Butter (1/2 cup) in the microwave, and set aside to cool.
step 4
Seed and mince the Jalapeño Pepper (1). Chop the cooked bacon. Prepare the grated Cheddar Cheese (2/3 cup), if need be, and set aside.
step 5
In a large bowl, whisk together the All-Purpose Flour (1 1/2 cups), Cornmeal (1 cup), Baking Powder (2 tsp), Baking Soda (1/4 tsp) and Salt (1/2 tsp). Set aside.
step 6
Add the packed Brown Sugar (4 Tbsp), Frozen Corn Kernels (3/4 cup), and Buttermilk (1 cup) to a blender or food processor. Pulse for 5 seconds. Add the large Eggland's Best Classic Eggs (2) and pulse for another 5 to 8 seconds until well combined.
step 7
Make a deep well in the flour mixture. Pour the buttermilk mixture into the flour. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Do not over mix. Add the butter and fold it into the batter.
step 8
Add the cheddar, bacon and jalapeños and fold into the batter.
step 9
Transfer the batter to the prepared pan. Smooth the top with a spatula. Bake for 25 to 30 minutes until golden brown.
step 10
Cool on a wire rack for 10 minutes, Turn the cornbread out of the pan and cool for a few minutes more on the wire rack. Cut into wedges or squares and serve.
