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 holiday buffet 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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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
