The best delicious Skillet Jalapeno Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Skillet Jalapeno Cornbread recipe today!
Hello my friends, this Skillet Jalapeno Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Skillet Jalapeno Cornbread is amazingly delicious, and addictive, everyone will be asking for more Skillet Jalapeno Cornbread.
What Makes This Skillet Jalapeno Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Skillet Jalapeno Cornbread.
Ready to make this Skillet Jalapeno Cornbread Recipe? Let’s do it!
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2 Hot green chiles (New
-Mexicos or Jalapenos)
1 sm Red bell pepper
6 sl Bacon
Vegetable oil
1 c Cornmeal
1/2 c All-purpose flour
2 tb Pure hot New Mexico chile
-powder
1/2 ts Baking powder
1 c Buttermilk
2 lg Eggs; beaten
1 c Grated sharp Cheddar cheese
3 tb Melted unsalted butter
1. Preheat oven to 350 F. Roast the chiles and pepper until charred all
over. Place in paper bag, seal, and set aside to steam for about 5
minutes. Open the bag, remove all blackened skins from the chiles and
pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and
pepper into small dice and drain well on paper towels.
2. In a cast-iron skillet, cook bacon over moderate heat until crisp
(about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and
wipe the skillet clean. Coat the skillet with a thin film of vegetable oil.
3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt,
baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and
melted butter. Sitr well. Pour batter into the skillet and bake about 40
minutes until firm. Serve warm. (makes one 9″ cornbread).
Vanisa_Yuthasastrakosol@baylor.edu
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
6 Servings
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