Cheesy Jalapeño Bacon Cornbread
- SERVES: 6 to 8
- PREP: 20 minutes
- TOTAL TIME: 1 hour
Corny, in the best possible way.
You can’t have a summer BBQ without cornbread, but you can have cornbread that’s not dry and crumbly. Butter, bacon, and buttermilk keep things correct (and two kinds of cheese don’t hurt). You get to cook and serve right in the skillet, which means your cornbread comes to the table as cute as it is tender.
- 6
bacon slices
- ½
cup (1 stick) unsalted butter, cut into chunks
- 1
cup canned creamed corn
- ¾
cup buttermilk, shaken
- 3
large eggs, beaten
- 1
cup (4 ounces) shredded cheddar cheese
- ½
cup finely grated Parmigiano Reggiano cheese
- ½
cup sliced pickled jalapeños, chopped
- 1½
cups cornmeal
- 2
teaspoons sugar
- 1½
teaspoons baking soda
- 1½
teaspoons kosher salt
- 1
teaspoon freshly ground black pepper
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