Dean Fearing's Jalapeno Bacon Cornbread

By sybrmom

Ingredients

• •½ cup bacon, cook crisp (reserve fat), crumble
• •1½ cups melted butter (or bacon fat)
• •3 cups corn kernels
• •½ onion, finely chopped
• •2 cloves garlic, finely minced
• •2 shallots, minced
• •2 teaspoons jalapeño chile, minced, seeds removed
• •½ bunch scallions, finely chopped
• •6 extra-large eggs, lightly beaten
• •3 cups buttermilk
• •3 cups cornmeal
• •3 cups all-purpose flour
• •½ cup sugar
• •2 tablespoons baking powder
• •½ tablespoon baking soda
• •4 tablespoons chili powder
• •3 cups grated cheddar cheese
• •2 tablespoons salt
• •2 tablespoons fresh ground pepper

Details

Servings 24

Preparation

Step 1

Directions
Preheat oven to 350 degrees.

In a large sauté pan over medium-high heat, add the butter or bacon fat. Add the corn, onion, garlic, shallots, and jalapeño. Cook for 5 minutes. Add the scallions and cook for an additional 2 minutes. Remove the vegetables from the heat and cool slightly. In a large mixing bowl, combine the eggs and buttermilk. Stir in the corn mixture. Separately, in another large mixing bowl, combine the dry ingredients. Slowly add the dry ingredients to the buttermilk-corn mixture; do not over-mix. Fold in the cheese.


Lightly grease two 12-cup muffin tins. Pour batter into prepared muffin cups, filling three-fourths full. Bake in preheated 350-degree oven for 10 to 12 minutes or until golden.