D: We were looking for interesting sides, and came upon this cornbread recipe. I figured, you can’t go wrong with cornbread; and yeah, it does have a bunch of stuff in it, but worth a shot. Cornbread is delicious, so we gave it a go. [S: the photos don’t look so appetizing… but I guess that works with how the rest of this post goes.]
[Serves 6 to 8]
![](https://www.ketlerkitchen.com/images/2016-08-15/001.jpg)
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Ingredients:
- 6 slices bacon
- 1 stick (4oz) unsalted butter, cut into chunks
- 1C canned cream corn
- 3/4C buttermilk
- 3 large eggs, beaten
- 1C shredded cheddar cheese
- 1/2C finely grated Parmigaiano-Reggiano
- 1/2C sliced pickled jalapeno peppers, chopped
- 1.5C cornmeal
- 2tsp sugar
- 1.5tsp baking soda
- 1.5tsp kosher salt
- 1tsp freshly ground black pepper
Needed tools:
- cast iron pan
The Step-by-Step:
Preheat the oven to 375F.
In a cast iron skillet, cook the bacon over medium heat, turning occasionally, until crisp. About 9 minutes. Transfer to a plate with paper towels to drain. Leaving the fat in the pan. Crumble when cool.
![](https://www.ketlerkitchen.com/images/2016-08-15/004.jpg)
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Add the butter to the hot pan to melt, then pour into a large bowl to cool for 10 minutes. Leave skillet as is for now, we will bake in it later. Stir the creamed corn into butter/bacon grease, then add buttermilk, eggs, cheese, jalapenos and crumbled bacon.
![](https://www.ketlerkitchen.com/images/2016-08-15/007.jpg)
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In another large bowl, combine the dry ingredients. Add the wet ingredients and stir until incorporated. Pour into skillet and bake 30-35 minutes. Let cool slightly before cutting.
![](https://www.ketlerkitchen.com/images/2016-08-15/010.jpg)
The verdict:
Eeeeh. I’m partial to a more standard cornbread. It was.. oddly kind of bland for having so much in it. I’m not sure I would make it again.
S: Not a fan of this cornbread at all. It had so many things in it that were flavourful… but it wasn’t flavourful. Not sure how that happened, but c’est la vie.