This cast iron cornbread is easy to make and has a hint of spice and salty bacon to boot!
As a kid, I never liked cornbread...mostly because the only cornbread I had ever had was not homemade and it was dry as all get out. Then my grandma visited us up north in Minnesota and she made delicious cornbread that had me sold on it from that point on. I always forget about it though. I make chili on occasion and that's when I prefer to have cornbread, but I seriously always forget to make it. This particular occasion I remembered and planned to make a spicy bacony skillet cornbread that turned out so deliciously!
What you need:
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 slices bacon, finely chopped
- 1/2 sweet yellow onion, diced
- 2 cloves minced garlic
- 2 large eggs
- 1 1/2 cups buttermilk
- 6 Tbsp. unsalted butter, melted and slightly cooled
- Additional butter for skillet, if needed
- 1/4 cup honey
- 2 to 3 jalapeno peppers, seeded and diced
- In a bowl, whisk together cornmeal, all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Cook bacon in a cast iron skillet over medium heat, stirring until crisp. Transfer cooked bacon to a paper towel-lined plate.
- Add onion to skillet that still has bacon grease in it. Cook for about 4 minutes or until translucent.
- Add garlic and cook for 1 more minute. Then remove from pan and set aside.
- Reduce heat for skillet to low.
- In a large bowl, whisk together eggs, buttermilk, melted butter, honey, jalapenos, and cooked onions and garlic.
- Add wet ingredients to flour mixture and mix with a spoon, but do not overmix.
- Make sure the skillet bottom and sides are well greased. If there isn't enough bacon grease remaining, melt a few pats of butter in the skillet and brush up the sides.
- Add batter carefully and evenly. Sprinkle bacon on top.
- Transfer skillet to a preheated 400-degree oven. Bake for about 20 to 25 minutes, until top is golden brown and toothpick inserted into the center comes out clean.
- Remove from oven and let cool 15 minutes.
I am no stranger to jalapeno cornbread, however, last time I made these Jalapeno Pepper Jack Cornbread Bites and they were surprisingly easy to make. I really would love to make these Jalapeno Cornbread Poppers from I Am A Honeybee because jalapeno and cornbread are the bestest of friends.
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