Skillet Cornbread
This is a delightful dish that will complement anything from Carne Adabado to Ahi Tuna. It requires a 10” cast iron skillet.
1/2 lb bacon, chopped
2 tbs garlic, minced
4 jalapeños, seeded and diced
3 cups cornmeal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
½ tsp fresh pepper
3 cups buttermilk
2 lg eggs, lightly beaten
10 tbs unsalted butter
Pre-heat the oven to 450 degree F.
On the stove top cook bacon in skillet. Add the garlic and jalapeños, sauté until semi-crisp.
In a bowl combine cornmeal, baking soda, baking powder, salt and pepper and mix well. In a small bowl, combine buttermilk, eggs and butter. Add this to the dry mixture and stir just enough to combine. Pour into skillet with bacon mix.
Cook @450 for 25 minutes or until firm. Let rest for 5 minutes then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side. Enjoy!