I’m really trying to enjoy our last few days of great weather here in Texas before the temperatures go back up to the high 80′s. Ever since our cold front hit I have been wanting or more like craving a big bowl of chili. Something about soup or stew served with crackers or fresh homemade bread when it’s cold is so comforting. Usually I eat the saltine crackers when I need a quick fix with my soup but with my craving falling over a weekend I knew I was in need of some good cornbread.
We still had some peppers growing on our jalapeno plant and I had some bacon left over from our breakfast. Well if I was going to add those two ingredients I might as well add some cheddar cheese. Now you will have to tune in to tomorrow’s post for Shaun’s chili recipe it goes really well with this bacon cheddar jalapeno cornbread.
Bacon Cheddar Jalapeno Cornbread
Yield: 12-14 individual servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
1/2 cup sugar
1 tsp salt
1 cup milk
2 large eggs
3 Tbsp butter, melted
3 strips bacon, cooked and diced
1 jalapeno, deseeded and minced
3/4 cup cheddar cheese, shredded
Preheat oven to 400 degrees.
In a large bowl combine all of the ingredients above. Stir the mixture so that everything is mixed and wet.
Spray a cupcake pan with non-stick spray and fill until 2/3 full. Bake the cornbread for 15 minutes or until golden brown.