Description
After some trial and error, this is by far my favorite cornbread recipe. It’s spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn’t use buttermilk because I hate buying it just for cornbread. And it’s gluten-free.
Ingredients
- 4 slices bacon
- 3 jalapeno peppers, minced
- 1 cup yellow cornmeal
- 1 cup skim milk
- ¾ cup gluten-free flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup butter, melted
- 1 cup shredded pepperjack cheese, divided
- 5 green onions, chopped
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on paper towels
- reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned
- about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed
- 5 to 10 minutes.
- Whisk flour
- sugar
- baking powder
- and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers
- 1/2 cup pepperjack cheese
- and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean
- about 18 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6