Jalapeno Bacon Cornbread

Alphabakes letter of the month is J! I love the Alphabakes challenge hosted monthly by either Ros or Caroline. It always gets me brainstorming of ingredients or recipes I can make in a way that I usually don’t. J wasn’t the hardest letter to use. I got stuck on jalapenos – and with that, I made cornbread with jalapenos in it!

What a delicious bread. The combination of the sweet cornbread, the bacon, and the peppers was perfect. I served it alongside some fried chicken (which I might be sharing in the next post.)

I am now incredibly full. And have a lot of cornbread leftover.

Jalapeno Bacon Cornbread
(source)

Ingrdedients
8 slices bacon, cut into pieces
1 1/2 cups all-purpose flour
2/3 cup white sugar
1/2 cup corn meal
1 tbsp baking powder
1/2 tsp salt
11/4 cups skim milk
2 large eggs
1/3 cup + 3 tbsp vegetable oil
1 jalapeno, deveined and seeded, minced

Directions

1. Preheat oven to 350. Spray a pie tin with cooking spray.
2. Heat a skillet over medium-high heat. Cook the pieces of bacon. Once they are crispy place them aside on a plate covered in paper towels.
3. In a medium bowl combine all the ingredients. Stir together until all the dry ingredients are mixed into the wet ingredients.
4. Pour into your baking dish. Bake for 35 minutes or until cooked all the way through.

• This recipe is also shared with Beth Fish Reads: Weekend Cooking.