Recipe courtesy of Jurnee Smollett-Bell
Print
Total:
1 hr 40 min
Active:
30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 2 cups cornmeal
  • 2 cups all-purpose flour 
  • 1 1/2 cups light brown sugar 
  • 2 teaspoons baking powder 
  • 1 teaspoon kosher salt 
  • 6 strips center-cut applewood-smoked bacon 
  • 2 jalapeno chiles, seeded, deveined and finely diced 
  • 2 cups buttermilk 
  • 3/4 cup vegetable oil 
  • 2 large eggs, lightly beaten 
  • 8 ounces white Cheddar, shredded (about 2 1/2 cups) 
  • 2 tablespoons unsalted butter, melted 

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F.

Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.

Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.

Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.

Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.

Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.

Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Bacon, Cheddar and Chive Biscuits

Recipe courtesy of Kelsey Nixon

Cucumber Jalapeno Margarita

Recipe courtesy of Michael Symon

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Recipe courtesy of Bobby Flay

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Sweet Potato Cornbread

Recipe courtesy of Justine Simmons

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Jalapeno Buttered Corn

Recipe courtesy of Marcela Valladolid

Chicken Cheddar Wrap

Recipe courtesy of Cooking Channel

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here