Jalapeno Bacon Skillet Cornbread

By fuzzygroup

Ingredients

• 1 cup yellow cornmeal
• 1 cup gluten free flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 slices bacon, finely chopped
• 1/2 sweet onion, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1 1/2 cups buttermilk
• 6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed
• 1/4 cup honey
• 2 to 3 jalapeno peppers, seeded and diced
• Read more at: http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread.html?oc=linkback

Preparation

Step 1

Directions
Preheat the oven to 400 degrees F. Whisk the cornmeal, gluten free flour, baking powder, baking soda and salt in a large bowl; set aside.

Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.

Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.

Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).

Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread.html?oc=linkback