Skillet jalapeno cornbread

6 Servings

Ingredients

QuantityIngredient
2Hot green chiles (New Mexicos or Jalapenos)
1smallRed bell pepper
6slicesBacon
Vegetable oil
1cupCornmeal
½cupAll-purpose flour
2tablespoonsPure hot New Mexico chile powder
½teaspoonBaking powder
1cupButtermilk
2largesEggs; beaten
1cupGrated sharp Cheddar cheese
3tablespoonsMelted unsalted butter

Directions

1. Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and pepper into small dice and drain well on paper towels.

2. In a cast-iron skillet, cook bacon over moderate heat until crisp (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of vegetable oil.

3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour batter into the skillet and bake about 40 minutes until firm. Serve warm. (makes one 9" cornbread).

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CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .