Bacon and Chili Cornbread

This cornbread simply roars.

I used to have a fear of chilis, even jalapenos. But then, I also used to have an ulcer. These days I am slowly building up my tolerance. I still don’t eat spicy food for sport the way that many of my frequent dining companions do, but I am also no longer stuck with the vegetarian Pad Thai and a side of steamed rice at the Thai restaurant.

Jalapenos were the gateway chili for me. And roasting them makes them less of an intestinal issue. In this cornbread they give just the right amount of heat, and you can increase or decrease their numbers to make it just right for you.

Cooking the batter in the pan used for frying the bacon is awesome, but a buttered muffin tin does the trick too. This bread is pretty decadent. It’s a great side dish to a healthy, vegetable-laden soup, or served as part of a barbecue with grilled meat, vegetables and salad.

Adapted from Feenie’s by Rob Feenie
Ingredients

  • 4 – 6 jalapeno peppers
  • 3 slices of bacon, cut into small dice
  • 2 eggs
  • 1 cup creamed corn
  • 1 cup sour cream
  • 1/4 cup corn oil or grapeseed oil
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons chopped parsley
  • 1/4 cup chopped green onions (scallions)

Instructions

  • Heat the oven to 175℃ (350℉).
  • Place the jalapeno peppers on a baking tray and roast for about twenty minutes, until they start to brown. Leaving the oven on, transfer the peppers to a paper bag or a bowl covered in plastic wrap. This will make their skins loosen, and easier to peel.
  • After 10 minutes, peel the peppers, deseed and dice finely.
  • In a large cast iron pan or skillet, cook the bacon over medium-high heat for about 5 minutes, until crispy. Take the bacon out of the pan and drain on paper towel. You should drain the fat out of the pan, but if you are using a cast iron pan leave a little bit of fat in the bottom so you can cook the batter in the pan.
  • Combine the eggs, sour cream and oil in a large bowl. In another large bowl combine the flour, cornmeal, sugar, baking powder and salt. Add the dry ingredients all at once to the wet ingredients and stir until just combined. Stir in the jalapenos, bacon, parsley and green onions.
  • Pour the batter into the cast iron pan or a buttered muffin tin or pan. Bake for 30 -40 minutes, until golden brown. Let it rest for ten minutes before removing it from the pan and then serve warm with lots of butter.

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2 Responses to Bacon and Chili Cornbread

  1. This sounds awesome – chili and bacon are my favourite things!

  2. Great recipe. I love cornbread and jazzing it up, even better!

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