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Cheesy Bacon Jalapeno Skillet Cornbread
Cheesy Bacon Jalapeno Skillet Cornbread
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate gluten-free cornbread with crispy bacon, spicy jalapenos, and melty pepperjack in a skillet.
Ingredients:
  • 4 slices bacon
  • 3 jalapeno peppers, minced
  • 1 cup yellow cornmeal
  • 1 cup skim milk
  • 0.75 cup gluten-free flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 2 eggs
  • 0.25 cup butter, melted
  • 1 cup shredded pepperjack cheese, divided
  • 5 green onions, chopped
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Cook the bacon in a cast iron skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon on paper towels, leaving the bacon grease in the skillet. Use a paper towel to spread the grease up the sides of the skillet.
  • Sauté jalapeno peppers in the flavorful bacon grease until golden brown, approximately 5 minutes.
  • Mix cornmeal and skim milk in a bowl and allow it to rest until some of the liquid is absorbed, 5 to 10 minutes.
  • Combine flour, sugar, baking powder, and salt in a separate bowl. Add eggs and butter to cornmeal mixture, then gently fold into the flour mixture until just moistened. Gently mix in jalapeno peppers, 1/2 cup pepperjack cheese, and green onions. Pour batter into a cast iron skillet and top with crumbled bacon and remaining cheese.
  • Bake in the oven until golden and a toothpick inserted in the center comes out clean, approximately 18 minutes.

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