Jalapeño-Bacon-Cheddar Corn Bread
From “The Family Table”
Makes 10 to 12 servings
6 2 slices Applewood-smoked jalapeño center-cut chiles, seeded bacon and finely diced 2 cups cornmeal 2 cups unbleached all-purpose flour 1½ cups light brown sugar 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups buttermilk ¾ cup vegetable oil 2 large eggs, lightly beaten ½ pound white cheddar, shredded (about 2 cups) 2 tablespoons unsalted butter, melted
Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees. Line a plate with paper towels and set aside. Arrange the bacon in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat and cook until crispy, 3 to 4 minutes on each side. Remove the bacon to one end of the lined plate to absorb excess oil (save room for the jalapeños). Reserve the bacon grease in the skillet. Add the jalapeños to the bacon drippings in the skillet and saute until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeños to the plate next to the bacon. Roughly chop the bacon and return it to the plate. Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the corn bread. Combine the cornmeal, flour, brown sugar, baking powder and salt in a large bowl. Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until incorporated (do not overmix). Mix in the cheese, bacon and jalapeños. Using a pastry brush, spread the bacon drippings up the side and around the bottom of the skillet. Heat the skillet over medium-low heat, until the fat just starts to sizzle. Pour the corn bread batter and keep the pan on the hat for a minute to set the bottom crust. Bake until golden brown and a wooden skewer inserted into the middle of the corn bread comes out clean, 45 to 50 minutes. Baste the top of the crust with the butter. Cool for 20 minutes before serving.