A New Mexican Thanksgiving: Jalapeno Bacon Cheddar Cornbread
This ain’t your grandma’s cornbread. This sweet, spicy and savory mix will be the perfect edition to help kick off your New Mexican Thanksgiving.
- Brown Sugar
Fry the bacon in a pan, sprinkling brown sugar and rosemary on top till fully cooked and caramelized.
Jalapeno Bacon Cheddar Cornbread
- 4 Tbsp Cabin Bacon Drippings
- 1 ½ cups medium-grind cornmeal
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ to ½ cup sugar
- 2/3 cup Pickled Jalapeno
- ⅔ cup diced Cheddar
- ⅔ cup diced cabin bacon
- 2 eggs
- 1 ¼ cups milk, more if needed
Combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients. If mixture seems dry, add another tablespoon or two of milk.
Use bacon fat to lather up a skillet, don’t be shy. Lay down sliced jalapenos in the skillet then shred some cheddar and create a bed of cheese on top of that, so that there is a lining of cheddar all around the skillet. Pour batter into skillet and smooth out the top.
Bake about 30 minutes at 375 °, until top is browned and sides have pulled away from pan; a toothpick inserted into the center will come out clean.
You can either flip the skillet onto a cutting board after it has cooled a bit for a nice show side or you can leave the cornbread in the pan and cut slices out from this.
This recipe was crafted by Ralph Diaz, Make sure you check out our take on a New Mexican fried Turkey!