Thickly sliced bacon is the basis of this recipe for jalapeño corn bread with bacon on the side – one of my FAVORITE Thanksgiving 2019 recipes! I cook the bacon a little bit to make it crispy before pouring the jalapeño cornbread dough into the hot pan. The fat in the bacon keeps the corn bread from sticking and gives it a smoky taste while baking.
1½ cups yellow or white ground fine corn flour I used the yellow
1 cup of all-purpose flour
1 and ½ teaspoons kosher salt
⅓ cup of white sugar
1 tablespoon of baking powder
16 ounces of cottage cheese at 2%.
2 teaspoons fresh lemon juice
2-3 jalapeño peppers
1/2 an onion about 1/3 of a cup chopped
1 tablespoon of canola or vegetable oil
8-9 strips of thickly cut bacon
Heat the oven to 400 degrees
Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
In another bowl, beat the eggs and add the cottage cheese and lemon juice.
Add the cottage cheese mixture to the cornmeal mixture and stir well, set aside.
Remove seeds from jalapeño and dice (you should have about 1/4 cup total)
Chop the onion
Sauté onion and jalapeño in oil over medium heat until soft but not brown, about 5 minutes. Remove jalapeños and onion from skillet and mix into dough.
Allow the pan to cool for about 10 minutes and then place the bacon strips in the pan.
Cook the bacon over medium heat on the stove for about 5 minutes.
Turn off the heat and turn the bacon over to keep it in order.
Pour the dough carefully over the bacon strips
Put the pan in the oven and bake for 18-20 minutes. A toothpick inserted in the center will come out clean
Let the corn bread rest for about 5-10 minutes.
Run a butter knife over the edge of the pan to make sure the corn bread doesn’t get stuck.
Place a plate on top of the pan and, using the pan supports, invert the corn bread on the plate