Wednesday, October 19, 2011

Mexican Cornbread

So one of my favorite foods of all time is bacon, and with good reason! It's very flavorful and you can use it in baked items, in sweet or savory recipes, or enjoy by itself!

On a road trip with my family, we brainstormed ideas of new ways to use bacon, because I love it so much. We all do. And really, who doesn't? One of my ideas has since become in high demand in my family and around the office, so it's time to share it with you, too.  You will need a cast iron pan or cast iron baking mold of some sort. Alright, get baking!

1 1/2 C. corn meal
1/2 C. self-rising flour  
1 1/2 C. buttermilk
3 large eggs
1 tsp. kosher salt
3 jalapenos 
1/4 C. Gorgonzola cheese, crumbled 
1/2 C. bacon, cooked and crumbled
1/4 C. caramelized onions, diced
1 C. whole corn

Preheat oven to 450 degrees. Butter a cast iron pan to prep. 
Mix corn meal, flour, and kosher salt in separate bowl. In a second bowl, lightly whisk eggs and buttermilk together. In a larger bowl, mix dry and wet ingredient bowls together--mix with hand-mixer quickly. Do not over-mix. 
Add diced jalapenos, Gorgonzola cheese, crumbled bacon, diced onions and whole corn in bowl. Mix til all ingredients are incorporated. 
Add cornbread mixture to your buttered cast iron pan. Bake in 450 degree oven for 25 minutes. Keep an eye and make sure only lightly browned on top. Bake on lower-third of oven. Cornbread is finished when toothpick test pulls clean. 


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