- ¼ pound best-quality sliced bacon, cut into ¼-inch strips
- 1 bunch scallions, trimmed and cut into ¼-inch strips
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cheddar cheese
- ¾ cup buttermilk
- 3 large eggs
- ¼ cup unsalted butter, melted
- 4-6 fresh jalapeno peppers, sliced in ½-inch rounds
- Position a rack in the center of the over and heat to 400 degrees.
- Cook the bacon in a 9-inch cast iron skillet over medium heat until it starts to sizzle. Regulate the heat so that it cooks slowly and evenly, stirring occasionally.
- Once the bacon has started to color, stir in the scallions and continue to cook until the bacon is crisp, about 5 minutes longer.
- As soon as you start cooking the bacon, combine all the dry ingredients and cheese in a medium bowl and stir well to mix. In a 2-cup measuring cup, whisk the milk and eggs together and set near the bowl.
- Once the bacon is ready, add the bacon, egg mixture and melted butter to the dry ingredients. Use a large rubber spatula to mix the batter smooth.
- Set the empty skillet over medium heat (it doesn’t matter if a few pieces of bacon and scallion have remained behind) and let it heat for a minute. Pour in the batter. Arrange jalapeno peppers on the surface. Bake the cornbread until it has risen and firm, about 20 minutes.
Tips & Notes
This recipe was originally written for a 9-inch skillet. If using a cast-iron wedge pan, heat in the oven while cooking the bacon in a separate skillet on the stovetop. The recipe will fill the wedge pan with enough extra batter to fill a round mini server as well.