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.