Jalapeño, Bacon & Cheddar Cornbread

Friday, September 13, 2013

We've just got home from our lovely vacation (check out my instagram for photos or follow me: @sweetcarolinie) and I'm still catching up with things around the house and unpacking our bags. There will be plenty of posts from our vacation to come, be sure to check it out. Meanwhile, I'm sharing a delicious cornbread recipe, take a look:

Recipe slightly adapted from Tasty Kitchen

1 1/4 cups yellow cornmeal
1 cup flour
1 tablespoon baking powder
3 tablespoons sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
6 strips bacon, cooked and diced
1 jalapeño, without seeds and diced
1 cup shredded cheddar cheese
Pinch salt and black pepper

In a large bowl, combine all the ingredients. Stir until everything is well mixed and wet. Line with paper cups or spray with non-stick spray a 12-count cupcake pan and fill each cup about 2/3 full. Bake for 15 minutes or until golden brown.

1 comment:

Diane Balch said...

Glad you had a terrific vacation. The bacon and jalapeno really put this cornbread over the top. Thanks for sharing it with us on foodie friday.

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