Skillet Cornbread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 698
- Total Fat
- 38
- Saturated Fat
- 19
- Carbohydrates
- 71
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 143
- Sodium
- 786
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
1/2 pound bacon, chopped
2 tablespoons minced garlic
4 jalapenos, seeded and diced
3 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups buttermilk
2 large eggs, lightly beaten
10 tablespoons melted unsalted butter
Directions
- Preheat the oven to 450 degree F.
- Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
- In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
- Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.