| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 strips bacon, chopped
- 1 jalapeño, diced
- 1/4 red bell pepper, diced
- 1 cup fresh corn kernels
- Kosher salt and freshly ground black pepper
- 1 1/4 cups stone-ground cornmeal
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1/4 cup sliced green onions
- Pan-Roasted Tomato Butter, recipe follows
- 1 Roma tomato, cut in half
- 1 stick (8 tablespoons) unsalted butter
- Pinch kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
- Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
- Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 127 mg |
| Sodium | 518 mg |
Reviews
Very moist. Mine was coming apart a bit, but, since scooping flour instead of weighing can make a big difference, it was probably my fault. It’s a loose batter, it’s supposed to be. I will make it again and will add just a bit more of the flours.
Loved it!
My husband and I loved the cornbread and the tomato butter!
Great recipe, needed 1/2 cup more buttermilk to make the batter. Will be making on a regular basis!
super yummy. We really liked the bacon. probably needs about 1tsp of salt in the batter.