Recipe courtesy of Mary Berg
Bacon Cornbread Dutch Baby
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 876
- Total Fat
- 59
- Saturated Fat
- 22
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 619
- Sodium
- 883
- Total: 40 min
- Active: 20 min
Ingredients
Dutch Baby:
4 to 6 slices bacon
1/2 cup all-purpose flour (68 grams)
3 tablespoons cornmeal (25 grams)
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon smoked paprika
2/3 cup whole milk, warmed (160 milliliters)
3 eggs, room temperature
1 green onion, thinly sliced
1/2 jalapeño, thinly sliced
Garnishes:
2 teaspoons butter (10 grams)
4 fried eggs
1 tablespoon thinly sliced green onion
1/4 cup cilantro leaves
1/4 cup extra-old Cheddar, grated, optional
Hot sauce
Directions
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.