Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C). Place a sheet of tin foil on a baking sheet. Place a wire rack on top of the tin foil.
Step 2
Lay
Bacon (4 pieces)
on the wire rack and bake for 20 to 25 minutes until crisp.
Step 3
Prepare a square or round 9-inch cake pan (glass or metal) by spraying it liberally with vegetable spray. Set aside. Melt the
Unsalted Butter (110 g)
in the microwave, and set aside to cool.
Step 4
Seed and mince the
Jalapeño Pepper (1)
. Chop the cooked bacon. Prepare the grated
Cheddar Cheese (80 g)
, if need be, and set aside.
Step 5
In a large bowl, whisk together the
All-Purpose Flour (185 g)
,
Cornmeal (120 g)
,
Baking Powder (7 g)
,
Baking Soda (1 g)
and
Salt (5 g)
. Set aside.
Step 6
Add the packed
Brown Sugar (55 g)
,
Frozen Corn Kernels (125 g)
, and
Buttermilk (240 mL)
to a blender or food processor. Pulse for 5 seconds. Add the large
Eggs (2)
and pulse for another 5 to 8 seconds until well combined.
Step 7
Make a deep well in the flour mixture. Pour the buttermilk mixture into the flour. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Do not over mix. Add the butter and fold it into the batter.
Step 8
Add the cheddar, bacon and jalapeños and fold into the batter.
Step 9
Transfer the batter to the prepared pan. Smooth the top with a spatula. Bake for 25 to 30 minutes until golden brown.
Step 10
Cool on a wire rack for 10 minutes, Turn the cornbread out of the pan and cool for a few minutes more on the wire rack. Cut into wedges or squares and serve.
