Preheat oven to 400 degrees. Heat a 10-inch cast iron skillet over medium heat. Cook bacon in batches until crispy; drain on paper towels. Repeat with remaining bacon. Drain drippings from skillet; do not wipe clean.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We weren't shy with the bacon or the jalapenos in this easy cornbread recipe.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Hy-Vee thick-sliced double-smoked bacon, cut into 1/2-inch pieces | ||
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee sour cream | ||
| ⅓ c. Hy-Vee 2% reduced-fat milk | ||
| 2 (8.5-oz. each) pkgs. Hy-Vee corn muffin mix | ||
| 3 medium jalapeno peppers, seeded and thinly sliced, divided | ||
| Hy-Vee honey, for serving |
Things To Grab
- 10-inch cast iron skillet
- Paper towels
- Large bowl
- Whisk
Directions
In a large bowl, whisk together eggs, sour cream, and milk, Stir in corn muffin mixes just until combined. Set aside 2 tablespoons jalapeno peppers and 1/4 cup bacon. Mix remaining bacon and peppers into batter and pour into cast iron skillet. Sprinkle with reserved bacon and peppers.
Bake 28 to 32 minutes or until toothpick inserted near center comes out clean. Cool on a wire cooling rack and serve warm with honey, if desired.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 85mg
- Sodium: 1060mg
- Total Carbohydrates: 32g
- Protein: 15g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%