Jalapeño Bacon Cornbread

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T-minus five days till Hawaii! Before I leave for the next three weeks, I’ve been trying to find ways to use up the extra buttermilk in my fridge. Pancakes would have been the easy choice, but I stumbled upon a recipe in the cookbook Bacon 24/7 by Theresa Gilliam for Fatso Cornbread. Yes, you read that right.

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Ever since I met Roy, who can eat a 36 oz. steak in one sitting, I’ve been finding ways to cook dishes that we’d both enjoy. The difficulty comes from the fact that Roy doesn’t care for sweets and rarely enjoys carbs (rice, bread, any baked goods–aside from donuts), which are pretty much my favorite things to eat.

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Fatso Cornbread, essentially jalapeño bacon cornbread, is an easy medium between our two tastebuds. I love love love cornbread, and this recipe is a shoe-in for any meat lover. Seriously though, how can anyone not love bacon?

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This cornbread MUST be eaten with Whipped Honey Butter (recipe below). The added bit of sticky sweetness brings this dish to a whole new level. Also, hot–definitely eat the cornbread hot. After it’s cooled a little from the oven but still warm or if you just want to pop it in the microwave later, just make sure you eat it hot, ok?

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Jalapeño Bacon Cornbread/”Fatso Cornbread”

I N G R E D I E N T S :
2 tbsp clarified bacon fat
1 1/2 cup yellow cornmeal
1 cup all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/2 cups buttermilk
2 tbsp unsalted butter, melted
1 jalapeño pepper, seeded and minced
1/4 cup cooked and crumbled bacon (about 3 slices)

I N S T R U C T I O N S :
1. In a large pan, cook the bacon till crispy. Remove from the pan and place on a plate lined with paper towels. Use a sieve to strain the bacon fat into a small dish.
2. In a 9 inch skillet or loaf pan, spread the bacon fat. Place in the oven and preheat to 425 degrees F.
3. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
4. In another bowl, lightly combine the eggs, buttermilk, and melted butter.
5. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Mix together using a wooden spoon or spatula. Fold in the jalapeño pepper pieces.
6. Remove the skillet from the oven. Use a pastry brush to spread the hot oil around the rest of the skillet’s surface.
7. Pour in the batter. Sprinkle the crumbled bacon on top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

This cornbread is best eaten hot with some whipped honey butter spread on top! For the Honey Butter, use a stand or hand mixer to beat 1/2 a cup of butter (at room temp.) and 3 tbsp of honey together.

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