Receta Cornbread, Jalapeno Maple Bacon
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Bacon, maple syrup and a touch of jalapeno make a perfect cornbread
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Foto actual de la receta |
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Render the bacon to well cooked, remove with a slotted spoon, save the bacon fat for the batter oil
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You MUST use a quality pure maple syrup. If you can't get our's, use the next best you can find...
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The diced jalapenos have entered the game, and the batter has sizzled it's way into the pan. Oven time...
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If your (clean) toothpick emerges from a dive into the center of the loaf, you have scored a goal! Crumbs on the wood mean a few more minutes in the oven...
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Two eggs will really puff that loaf up - but add about 10 minutes to your baking time
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One egg is perfect in a 7 or 8 inch skillet
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The cornbread should just drop into your hand from the cooled, inverted skillet.
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Remember - A little oil on your free hand should eliminate any pepper burn - remove all seeds and the ribs before dicing
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Better than cake - Jalapeno Maple Bacon Cornbread - Pass the honey, Honey!
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With a golden top, toasty bottom & exciting middle, this cornbread is a crowd-pleaser!
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Nothing cooks better than cast iron properly seasoned.
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Follow this recipe & your results will look like this
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Sometimes we use red jalapenos, sometimes green - sometimes one of each. Either way, this is a fabulous cornbread! Real pretty, too...
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This recipe will fill 14 corn stick molds or 1 - 7 to 9 inch cast iron skillet
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If you batter up room temp molds, bake for 25-30 minutes, until browned - they'll fall out of the mold with a couple of shakes
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This recipe will fill 14 corn stick molds or 1 - 7 to 9 inch cast iron skillet of delight! |
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Jalapeno Maple Bacon Cornbread (with my Blueberry Lemon Preserves)
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Old Glory & The Flag of Michigan
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