Hard Worker’s Cornbread will inspire you to chop firewood, plow a field, or run an extra mile. You’ll need to work hard to make up for a single piece of this wholesome, hearty cornbread. My basic, simple recipe for cornbread has been enhanced by Taylor with bacon, cheddar cheese and Jalapeno peppers. Excellent with chili, baked beans, and even at breakfast with eggs and more bacon.
Hard Worker’s Cornbread
- 1/3 cup butter melted and cooled slightly
- 1 cup All purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup milk whole or buttermilk
- 2 large eggs beaten
- 6 to 8 strips bacon fried, drained, crumbled
- 1/3 cup Jalepenos chopped, red looks great
- 1/2 cup Cheddar cheese shredded
- Preheat the oven to 400°F.
- While the oven heats, fry the bacon in a 10″ cast iron or other heavy, oven proof skillet. Set aside to cool, and then crumble it into bite sized pieces.
- Melt 1/3 cup butter and set it aside to cool.
- Dice the Jalepeno.
- Beat the eggs in a small bowl.
- In a medium bowl, mix the flour, cornmeal, baking powder, baking soda, salt, Jalapeno and cheddar cheese together.
- In another bowl, mix the milk, eggs and cooled butter.
- Add the wet ingredients to the dry. Stir only until blended.
- Reheat the cast iron until the bacon fat is hot.
- Pour the cornmeal batter into the skillet, being careful of the hot bacon fat.
- Place the skillet in the oven and bake for 15 to 20 minutes, until the top is nicely browned and the center is cooked.