Wednesday, January 19, 2011

Skillet Cornbread with Bacon and Jalapeños

This is another great recipe find from The Real Chili cookbook. I can't believe I picked up a copy at the antique mall for only $3.50.

This recipe requires a cast iron skillet. I used a 10" Lodge skillet, but a larger one will work fine too.

This cornbread has a nice, dense feel to it. It's not your light-and-fluffy store-bought boxed stuff, that's for sure!

Makes: 6 servings
Prep time: 5 minutes
Cook time: 1 hour
Printable Recipe


  • 4 slices thick-cut bacon
  • 2 1/2 cups cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 t salt
  • 1 T baking powder
  • 2 T sugar
  • 2 eggs, beaten
  • 2 cups milk
  • 4 jalapeños, seeded and minced

1. Preheat oven to 425 F.

2. Cook the bacon in the skillet. Remove and drain. Drain all but 1 tablespoon of the bacon fat from the skillet into a cup and reserve.

3. Combine dry ingredients in a large bowl.

4. Brush bacon fat that remained in the skillet around the edges of the pan. Put in the oven.

5. In a separate bowl, combine the eggs, milk, jalapeños, and reserved bacon fat.

6. Pour the wet ingredients into the dry ingredients and mix well. Crumble the cooked bacon into the batter and stir.

7. Remove skillet from oven (it should be hot and even smoking slightly). Pour in the batter. It will sizzle when it hits the hot pan. Place in oven and bake for 35-40 minutes or until it is golden brown.

8. Cool slightly, cut into pieces and serve.

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