This sweet & spicy cornbread recipe is going to be a family favorite!
Scale
Ingredients
For the Candied Bacon:
- 12 slices of bacon
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper
For the Cornbread:
- 1 cup yellow cornmeal
- 1/2 cup cake flour
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup onion, chopped
- 2 cloves of garlic, minced
- 2 large jalapeños, seeded and diced
- 2 large eggs
- 1 1/2 cup buttermilk
- 6 tablespoons butter, melted and cooled plus 3 T. more, not melted
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees.
- Place the bacon strips on a foil lined baking sheet, sprayed with cooking spray.
- Combine the brown sugar and cayenne pepper in a small bowl and evenly coat the bacon slices.
- Bake for 15 minutes, take out and let cool completely.
- When the bacon has cooled, dice into small pieces and set aside.
- And try not to eat it all.
- Turn the oven up to 400 degrees.
- Add 2 T. butter to a hot cast iron skillet.
- Add the diced onion and cook for 3-4 minutes, stirring.
- Add the garlic and jalapeño and cook for 1-2 minutes more.
- Transfer to a plate and put the skillet back on the stove.
- In a large bowl, whisk the eggs, buttermilk, melted butter and honey.
- In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt.
- Add the cooled onion mixture to the wet ingredients and stir to combine.
- Pour the wet ingredients over the flour mixture and stir until it just comes together.
- Turn on the cast iron skillet to medium-high heat and add 1 T. butter
- Brush the melted butter all over the bottom of the skillet and up the sides.
- Pour in the cornbread batter and place the skillet in the oven.
- Bake for 15 minutes, then take out and add your diced, candied bacon pieces.
- Cook for another 10 minutes until golden brown on top.
- Category: Side Dish
- Method: Oven
- Cuisine: American