Corn bread is the perfect side dish, especially in the fall, and with chili. It’s crumbly and sweet which pairs so beautifully with spicy main dishes. I like a skillet cornbread because the crispy edges are my fav. I took a spin off of this Food Network Skillet cornbread and made it my own ft. bacon fat and jalapeños (obvi makes it 10 times better). Make using your grandma’s cast iron skillet, or one that you thrifted, like me.
- 2-3 Slices of Bacon
- 2 Jalapeños, finely diced
- 1 1/4 Cups Coarsely Ground Cornmeal
- 3/4 Cup All Purpose Flour
- 1/4 Cup Granulated sugar
- 1 TSP Kosher Salt
- 2 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1 1/3 Cup Buttermilk
- 2 Eggs, lightly beaten
- 6 TBSP Unsalted butter, melted.
- 1 TBSP Honey
Let’s Get Cooking
Preheat the oven to 375F
Grab your cast iron and begin cooking your bacon on MED heat. Cook the bacon until done and remove and set aside. [We only need the bacon fat so if you want to eat it, give it to the dogs, or even through it in the cornbread if you so wish, do what you want].
Keep the bacon fat in the cast iron and place it in the hot oven.
In a large bowl mix together the cornmeal + flour + sugar + salt + baking powder + baking soda. Add in the butter milk + eggs + melted butter. Add in the jalapeño’s and mix well.
Carefully grab the hot cast iron and pour the batter into the skillet. Place back in the oven and cook for about 25-30 minutes.
After removing from the oven, drizzle the honey over and brush to coat the top of the cornbread. Once cool, cut and enjoy.
Made with Love,