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Recipe: Skillet Jalapeno Corn Bread (using bacon, Cheddar cheese and buttermilk)

Breads - Muffins, Quick Breads
SKILLET JALAPENO CORN BREAD

6 bacon strips, diced
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
3/4 cup shredded Cheddar cheese
2 tablespoons chopped, seeded, jalapeno peppers

In a 10-inch ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside.

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.

In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in cheese, jalapeno and bacon.

Pour into skillet. Bake at 425 degrees F for 20 to 25 minutes or until golden brown. Cut into wedges; serve warm.

Makes 8 to 10 servings
Source: Taste of Home's Holiday and Celebrations Cookbook, 2006
MsgID: 0223563
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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