Cornbread with Pepper Jack Cheese and Jalapenos
by Steven Raichlen
Yield 8 servings
Pepper Jack cheese, bacon and jalapenos give this homey cornbread a flavorful boost.
2 slices bacon, cut crosswise into 1/4-inch slivers
1 1/2 cups buttermilk or regular milk
2 eggs
3 tablespoons melted butter or vegetable oil
1 cup yellow or white stone-ground cornmeal
1 cup cup all-purpose flour
3 tablespoons brown sugar or honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon salt
2 to 4 jalapeno peppers, seeded and finely chopped
1 cup coarsely grated pepper Jack cheese (4 ounces)
Preheat oven to 400F.
Brown bacon in a large cast-iron skillet over medium heat, about 3 minutes. Using a slotted spoon, transfer bacon to a mixing bowl, leaving fat in pan.
Add buttermilk, egg and butter to bacon and whisk to mix. Whisk in cornmeal, flour, brown sugar baking powder, baking soda, salt and jalapeños. Stir in cheese. You want a pourable batter; add 1⁄4 cup more buttermilk if needed. Spoon batter into pan and place in oven.
Bake until cornbread is puffed and browned and starts to pull away from the side of pan, 25 to 30 minutes. Cornbread is done when a toothpick inserted in the center comes out clean.
Let cool in pan about 5 minutes, then cut into 8 wedges for serving.
by Steven Raichlen
Yield 8 servings
Pepper Jack cheese, bacon and jalapenos give this homey cornbread a flavorful boost.
2 slices bacon, cut crosswise into 1/4-inch slivers
1 1/2 cups buttermilk or regular milk
2 eggs
3 tablespoons melted butter or vegetable oil
1 cup yellow or white stone-ground cornmeal
1 cup cup all-purpose flour
3 tablespoons brown sugar or honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon salt
2 to 4 jalapeno peppers, seeded and finely chopped
1 cup coarsely grated pepper Jack cheese (4 ounces)
Preheat oven to 400F.
Brown bacon in a large cast-iron skillet over medium heat, about 3 minutes. Using a slotted spoon, transfer bacon to a mixing bowl, leaving fat in pan.
Add buttermilk, egg and butter to bacon and whisk to mix. Whisk in cornmeal, flour, brown sugar baking powder, baking soda, salt and jalapeños. Stir in cheese. You want a pourable batter; add 1⁄4 cup more buttermilk if needed. Spoon batter into pan and place in oven.
Bake until cornbread is puffed and browned and starts to pull away from the side of pan, 25 to 30 minutes. Cornbread is done when a toothpick inserted in the center comes out clean.
Let cool in pan about 5 minutes, then cut into 8 wedges for serving.
