bacon upside down jalapeno cornbread recipe
You will need a 12 inch cast iron skillet
Ingredients
- 1½ cups of fine ground yellow or white cornmeal
- 1 cup all purpose flour
- 1 and ½ teaspoons kosher salt
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 4 eggs
- 16 ounces of 2% cottage cheese
- 2 teaspoons fresh lemon juice
- 1/4 cup jalapeno peppers from 1-3 jalapeno peppers
- 1/2 cup chopped onion from one small onion
- 1 tablespoon canola or vegetable oil
- 8-9 strips of thick cut bacon
- 1/4 cup milk if you need to thin the batter You might not need it
Instructions
- Heat the oven to 400 degrees
- Remove the seeds from the jalapeno and dice it (you should have about 1/4 cup total)
- Dice the onion
- Saute the onion and jalapeno in the oil over medium heat until softened but not brown, about 5 minutes. Remove the jalapenos and onion from the skillet and let them cool while you mix the batter.
- Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
- In another bowl beat the eggs and stir in the cottage cheese and lemon juice
- Combine the cottage cheese, the cornmeal mixture, and the sauteed peppers and onions. Stir and add milk if you need to thin the batter
- Let the skillet cool off then lay the strips of bacon into the skillet
- Cook the bacon over medium heat on the stovetop for about 3 - 5 minutes
- Turn off the heat and flip the bacon over keeping it in order
- Spoon the batter carefully over the bacon strips
- Place the skillet into the oven and bake for 20 - 25 minutes. A toothpick inserted into the center will come out clean
- Let the cornbread rest for about 5 -10 minutes
- Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck
- Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter