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  • Jalapeno Bacon Cornbread

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    Jalapeno Bacon Cornbread
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 slc bacon
    • 1/4 c. chopped green onion with tops
    • 2 x jalapeno peppers stemmed, seeded, and chopped
    • 1 c. yellow cornmeal
    • 1 c. all-purpose flour
    • 2 1/2 tsp baking pwdr
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 x egg
    • 3/4 c. yogurt
    • 3/4 c. lowfat milk
    • 1/4 c. melted butter
    • 1/2 c. shredded Cheddar cheese

    Directions

    1. 1. Preheat oven to 400 degrees . Cook bacon in skillet till crisp, drain on paper towels. Pour 2 Tbsp. of the bacon drippings into a 9-inch cast iron skillet or possibly 9-inch square baking pan. Crumble bacon into a small bowl; add in green onion and jalapenos.
    2. 2. Combine cornmeal, flour, baking pwdr, baking soda, and salt in a large bowl. Beat Large eggs slightly in a medium bowl; add in yogurt and whisk till smooth. Whisk in lowfat milk and butter. Pour liquid mix into dry ingredients; stir just till moistened. Stir in bacon mix. Pour into skillet; sprinkle with cheese. Bake 20 to 25 min or possibly till a wooden pick inserted in the center comes out clean. Cut into wedges or possibly squares and serve warm.

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