Buttermilk Cornbread with Bacon ???? Grease
Hope you guys enjoy the video. It was delicious. Thanks for watching.#farmall140
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How to Make Cast Iron Skillet Cornbread | Jalapeño Bacon Cheddar Cornbread Recipe
Cornbread is baked perfectly in a cast iron skillet and today we are switching things up and adding jalapeño, bacon and sharp cheddar cheese into this flavorful cornbread. I don't know about you, but I've had my fair share of boring dry cornbread however the recipe I'm sharing today is packed full of flavor and is actually pretty moist and I think you'll love it! Now this recipe requires buttermilk and I'd recommend using full fat buttermilk, the ingredients are pretty basic in this cornbread but they are all the right ones.
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????Cast Iron Skillet Cornbread | Jalapeno Bacon Cheddar Cornbread Recipe
4 pieces thick-cut bacon, chopped
1 ½ cups (255 g) cornmeal
1 ½ cups (150 g) all-purpose flour
1 tablespoon (12 g) sugar
1 tablespoon (11 g) baking powder
1 teaspoon (5 g) salt
4 tablespoons (57 g) unsalted butter, divided
1 ¾ cups (390 g) full fat buttermilk
3 large eggs
4.5 oz. freshly grated sharp cheddar cheese
Jalapeno slices
Preheat the oven to 375 degrees F (190 C). Place bacon in a cold 10.25-inch cast iron skillet and set over medium heat. Cook until the fat renders out and the bacon is crispy. Remove bacon and set aside. Remove the pan from heat and leave beacon fat inside the skillet.
In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Melt 2 tablespoons (28 g) of butter and stir the melted butter, buttermilk, and eggs into the batter. When batter is mixed, fold in most of the crispy bacon and grated cheese, reserving a little of the bacon and cheese to sprinkle on the top.
Add the rest of the butter to the cast iron skillet with the bacon fat. Melt the butter over medium heat and coat the bottom of the skillet evenly.
Pour the cornmeal batter into the cast iron skillet and smooth it out to an even layer. Sprinkle the reserved bacon, cheese, and jalapeno over top. Bake for 30 minutes, or when a toothpick is inserted in the center comes out clean.
Remove the cast iron skillet from the oven and let the cornbread cool for 10 minutes before slicing and serving. Enjoy!
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~Bacon Jalapeno Cheddar Cornbread With Linda's Pantry~
I hope you enjoy this video on a delicious Bacon Jalapeno Cheddar Corn Bread.
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Love & Best Dishes: Apple Bacon Cornbread Recipe | Sweet Cornbread From Scratch
Apple Bacon Cornbread Recipe | Sweet Cornbread From Scratch - This Southern cornbread recipe is one of the Deen family's favorite fall baking recipes—a bacon cornbread cast iron skillet recipe!
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Soul Food | Bacon Cornbread | Waitrose
Rich Harris shows you how to make his version of the Southern American classic, cornbread. See the full recipe |
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Bacon-Cornbread Stuffing | Thanksgiving Recipes | Everyday Food with Sarah Carey
We've been cooking together for a while now, so by this point you probably know about one of my favorite cooking rules: Bacon makes pretty much everything better. I was happy to find out, when we were putting together our Thanksgiving menu this year that the rule applies to stuffing, too!
This recipe has all the traditional stuffing ingredients -- bread, onion, celery, garlic, parsley, an egg, some stock, and salt and pepper -- but gets a boost from some other ingredients, including bacon (yay!), cornbread ( and fresh sage. You can call it stuffing if you cook it inside the turkey and dressing if you bake it separately, but no matter how you serve it, there's really only one word that describes this dish: Delicious!
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Recipe Ingredients:
1 pan cornbread (8-inch square), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-inch cubes
4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced small
2 stalks celery, diced medium
2 cloves garlic, minced
1 tablespoon finely chopped fresh sage leaves
2 large eggs, lightly beaten
2 3/4 cups chicken broth
1/2 cup chopped fresh parsley
Coarse salt and pepper
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Nutritional Info:
Per serv: 338 cal; 14 g fat (4 g sat fat); 14 g protein; 52 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Bacon-Cornbread Stuffing | Everyday Food with Sarah Carey