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Historic Lynchburg Jalapeño & Bacon Cornbread
Ingredients:
1 cup buttermilk milk
4 tablespoons melted butter
2 large eggs
1 tablespoon Historic Lynchburg Jalapeño Hot Sauce
14.5 ounces creamed corn (1 can)
1 cup cornmeal (stone ground if available)
1 cup all purpose flour
1 tablespoons sugar
1-1/2 teaspoon salt, or to taste
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
1 cup chopped Historic Lynchburg Hillbilly Halapeeno Peppers + sliced Halapeeno Peppers for topping.
1 cup shredded spicy pepper jack cheese
Honey for drizzle
Directions:
Heat your oven to 375 degrees F (190 degrees C).
Whisk together the milk, melted butter, eggs, hot sauce and creamed corn together in a small bowl.
Combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in a separate larger bowl.
Pour the wet ingredients into the dry ingredients and stir together.
Stir in the chopped Candied Halapeenos and shredded cheese.
Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and when a toothpick inserted in the center comes out clean.
Cool slightly, slice and serve.
Serve with a drizzle of honey on top for a little extra Yummy!
Ron Appetit’
Product Code:
JALAPENO-BACON-CORNBREAD
No Purchase Required
Description
This jalapeño & bacon cornbread recipe is incredibly moist with lots of spicy jalapeño peppers, bacon and pepper jack cheese. Great for the holidays or an anytime side dish!
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