- 4 strips Applewood Smoke Bacon
- 1 jalapeno; deveined, seeded and chopped
- 4 ounces sharp white cheddar cheese; shredded
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ teaspoon of salt
- Cooking spray
Preheat 8” skillet over medium heat. Add bacon; cover. Cook bacon until almost crisp. Remove bacon from pan; chop. RESERVE BACON GREASE. Add jalapeno to pan and cook until tender.
In a large mixing bowl, combine cheddar cheese, sugar, eggs, buttermilk, baking soda, cornmeal, flour, salt, bacon, bacon grease, and jalapenos; mix until smooth.
Spray 8” skillet with cooking spray then add cornbread mixture. Cover; cook on top of the stove on low heat for 12 minutes or until golden brown.
***Serve up Chef David’s Jalapeno Cornbread with a bowl of his White Chicken Chili.***