From: Don Armstrong Date: Wed, 4 Sep 2019 01:32:16 +0000 (-0700) Subject: add bacon cheddar jalapeno bread X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=c4a425a8783ce9dbbc5c5180334afb819bd891a3;p=recipes.git add bacon cheddar jalapeno bread --- diff --git a/recipes/bacon_cheddar_jalepeno_bread.mdwn b/recipes/bacon_cheddar_jalepeno_bread.mdwn new file mode 100644 index 0000000..1acd4e0 --- /dev/null +++ b/recipes/bacon_cheddar_jalepeno_bread.mdwn @@ -0,0 +1,39 @@ +[[!meta title="Bacon Cheddar Jalapeño Bread"]] +## Ingredients ++ 5 slices bacon ++ 3 cups all-purpose flour ++ 1 cup yellow cornmeal ++ 1/4 cup white sugar ++ 2 tablespoons baking powder ++ 2 teaspoons kosher salt ++ 1 cup milk ++ 1 cup buttermilk ++ 1 cup unsalted butter, melted ++ 3 extra large eggs, lightly beaten ++ 1 (8 ounce) package shredded sharp Cheddar cheese ++ 3 jalapeno peppers, diced + +## Directions +Fry bacon in a large cast-iron skillet over medium-high heat, +turning occasionally, until evenly browned, about 10 minutes. + +Transfer bacon to a paper towel-lined plate; reserve remaining bacon +grease in skillet. Crumble bacon. + +Preheat oven to 350 degrees F (175 degrees C). Place skillet with +bacon grease in oven. + +Combine flour, cornmeal, sugar, baking powder, and salt in a large +bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir +milk mixture into flour mixture until just combined. Batter will be +slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow +batter to rest at room temperature for 10 minutes. + +Pour batter into hot skillet and sprinkle with crumbled bacon, gently +pressing bacon into batter. + +Bake in the preheated oven until a toothpick inserted into the center +comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes +before slicing. + +[[!tag cornbread bread jalapeño]]