Savoury baking at its best! These cheesy, salty mini cornbreads are punched up with the addition of jalapeno pepper.
Directions for: Bacon-Jalapeno-Cheddar Cornbread
Ingredients
CornbreadNonstick cooking spray or neutral oil, for greasing the muffin cups
6 slices bacon
1 cup all-purpose flour
1 cup yellow cornmeal
6 Tbsp sugar
2 tsp baking powder
tsp kosher salt
tsp baking soda
1 cup buttermilk
6 Tbsp vegetable oil
1 large egg + 1 egg yolk
1 cup grated Cheddar
1 jalapeno, seeded and very finely diced
Glazecup bourbon
2 Tbsp honey
Directions
Cornbread1. Preheat the oven to 400F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
2. Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
4. Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
Glaze1. While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
2. When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.
Source and Credits
This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Jane Soudah
See more: Cheese, Comfort Food, Eggs/Dairy, Hot and Spicy, Pork, Side