Cast Iron Skillet Jalepeno Cornbread

Here is another recipe that friends and family have requested.  I pair this with my home made New England Clam Chowder.

Time start to finish, about an hour.


Ingredients:
1/2 cup (1 stick) Butter, melted, plus more for greasing skillet
1/2 cup Light Brown Sugar
2-large Eggs
2-Cups Yellow Cornmeal
1-Cup All-Purpose Flour
1 Teaspoon Baking Soda
Pinch of Salt
Pinch of White Sugar you can use Brown Sugar if you like
1-Cup Whole Buttermilk
1-Cup Sour Cream
1/2-Cup diced Jalapeno Peppers. If you don't want this to be really hot and spicey, remove the seeds and membraines.
1/2 Cup chopped Scallions or Yellow Onions, either work fine.
4-strips of cooked Bacon
2-Tablespoons of Bacon Grease

Note: I will re-season my Cast Iron Skillet and then pull it out of the oven. Let the Skillet cool. I then take soften Butter and rub it along the sides of the Skillet and melt a little Butter on the bottom of the Skillet to coat, about a Tablespoon or so.

Cooking the Bacon:
This is the easiest way to cook Bacon and the least amount of mess, which I try to avoid.
Put your Bacon on an Aluminum Foil lined baking sheet. Don't stretch and pull, just line the strips side-by-side. Put the baking sheet in a cold oven and turn on to 400-degrees. Bake roughly for about 20-minutes or until golden brown. When done, remove the bacon and put it on a plate that is lined with paper towels to absorb the grease. Reseve the grease for gravies, stews etc.,.


Whisk together the melted Butter and Brown Sugar in a large mixing bowl. Add the Eggs and whisk until combined. Add the Cornmeal, Flour, Baking Soda, Salt and Brown Sugar and whisk to combine. Add the Buttermilk and Sour Cream and whisk together. Add the Jalapenos, Scallions and reserved Bacon Grease.  Break up your cooked Bacon and add to the mixture.  Use a spatula to stir until just combined. Pour the batter in to your lightly greased Cast Iron Skillet. Bake until a toothpick inserted in the center comes out clean, about 30-Minutes.  Lightly Sprinkle the top with Light Brown Sugar or White Sugar. Let cool for about 15-minutes, this helps firm up the Cornbread so it doesn't crumble and break apart. If you don't care about this, then eat it pipping hot, both ways still taste delicious.  You can also drizzle warm Pure Maple Syrup over the top as well.  We eat it this way for breakfast.