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RECIPE
13 INGREDIENTS10 STEPS55MIN

Jalapeño Bacon Cheddar Cornbread

4.5
2 Ratings

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This cornbread is crumbly, but not too dry, a little sweet with solid corn flavor. This recipe came from America’s Test Kitchen and I think it’s spot on! It’s liberally speckled with bits of fresh corn and jalapeños, crispy-smoky bacon, and sharp cheddar cheese.
55MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/2 cups
1 cup
Cornmeal
1/2 Tbsp
Baking Powder
1/4 tsp
Baking Soda
3/4 tsp
1/4 cup
Brown Sugar
3/4 cup
Frozen Corn , thawed
1 cup
Buttermilk
4 pieces

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Nutrition Per Serving

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CALORIES
384
FAT
20.4 g
PROTEIN
9.9 g
CARBS
40.8 g

Cooking Instructions

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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 piece) on the wire rack and bake for 20 to 25 minutes until crisp.
Step 3
Prepare a square or round 9" cake pan (glass or metal) by spraying it liberally with vegetable spray. Set aside. Melt the Unsalted Butter (1/2 cup) 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 (2/3 cup), if need be, and set aside.
Step 5
In a large bowl, whisk together the All-Purpose Flour (1 1/2 cup), Cornmeal (1 cup), Baking Powder (2 teaspoon), Baking Soda (1/4 teaspoon) and Salt (3/4 teaspoon). Set aside.
Step 6
Add the packed Brown Sugar (1/4 cup), thawed, Frozen Corn (3/4 cup), and Buttermilk (1 cup) to a blender or food processor. Pulse for 5 seconds. Add the large Egg (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.

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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
20.4 g
26%
Saturated Fat
11.0 g
55%
Trans Fat
0.0 g
--
Cholesterol
94.2 mg
31%
Carbohydrates
40.8 g
15%
Fiber
2.2 g
8%
Sugars
9.4 g
--
Protein
9.9 g
20%
Sodium
549.4 mg
24%
Vitamin D
0.7 µg
3%
Calcium
150.1 mg
12%
Iron
1.9 mg
11%
Potassium
202.0 mg
4%
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