Introduction: Jalapeno Cheddar Bacon Carrot Cornbread

I'm missing my mom and her simple but wonderful and comforting cornbread. Unfortunately I was too young to learn it from her before she was gone. So after trying this lady's recipe, I decided to change a few things to suit my own taste (more prominent corn flavor and less overpowering cheese flavor) and make it even a bit healthier (hopefully).

I omitted butter, cut oil amount in half, added bacon and carrot, replaced canned creamy style corn with frozen corn, slashed salt amount to one-fourth. I recommend using mild cheddar and the current cheese amount as the maximum. I also doubled the portion and baked it in a ten inch fluted pan. The aroma, color, and shape took my breath away when I inverted the bread onto the plate. This recipe is finalized and included in my family rocking recipes book which will one day be handed down to my children...children's children.

Here are the ingredients to make it:
WET INGREDIENTS
2 Cups frozen cut corn (or fresh cut corn)
2 Medium carrots, diced
4 Jalapeno peppers, seeded and diced
6 Ounces shredded mild cheddar cheese
120g degreased bacon, diced (I used one 12oz package of Hormel Black Label Applewood Smoked Bacon)
1 1/2 Cups butter milk
6 Eggs, beaten
1/2 Cups extra virgin olive oil

DRY INGREDIENTS
2 Cups yellow cornmeal
1/2 tsp salt
1 tsp baking soda

You'll need a 10 Inch fluted bake pan. And the steps are easy and followed.

Step 1: Mix the Wet Ingredients

Mix the corn, pepper, carrot, cheese and bacon.
Beat the eggs, add in buttermilk and oil.
Mix the two together.

Step 2: Mix the Dry Ingredients.

In a separate bowl, mix cornmeal, salt and baking soda.
Keep the dry ingredients and wet ingredients separate until you are ready to bake. The reason for that is because the baking soda used in this recipe is sodium bicarbonate which will begin to produce carbon dioxide the instant it is moistened, so dough/batter leavened with soda must be baked at once. Otherwise the dough/batter might release so much carbon dioxide into the air that too little would be left to lighten the bread.

Step 3: Prepare the Bake Pan and Oven

Preheat oven to 400F.
Butter well or using cooking spray on the bake pan for easy removal of the bread after baking.
Now mix the wet and dry ingredients and pour the mixture into the pan.

Step 4: Bake

Bake for 35 to 40 minutes until the top is golden light brown.
Let it cool on a rack for a few minutes.
Invert it onto a plate.

Step 5: Serve

Cut and serve with a handful of blueberries which complement the bread and makes it a complete meal.
Hope you'll try and like it.
Please vote it for the Comfort Food Contest. Thanks.

Comments

author
Nachoman (author)2015-03-01

I just tried it.

It rised a lot less than I expected, but I guess that it just needed more baking powder.

I also substituted the Jalapeño with Poblano, and the Bacon with Head Cheese. I would recommend other people to double the hot pepper portion if using a mild pepper, or to double the cold cut portion if using a mild cold cut.

Just for rigour, next time I'll try to substitute the cornmeal with flour.

author
babybayrs (author)Nachoman2015-03-01

So you used baking powder instead of baking soda? They usually give different results.

It will be interesting to see the difference using corn flour instead of cornmeal. Please share what you found if you have time.

author
craft-n-genius (author)2014-01-22

OMG, that looks so good, my mouth is watering just looking at it! Great job, hope you win :D

author
babybayrs (author)craft-n-genius2014-01-22

Thanks. Hope you'll try it and enjoy it.

author
Kittenfluff (author)2014-01-21

What a great way to remember her. Can't wait to try it!

author
babybayrs (author)Kittenfluff2014-01-21

Thanks. Can't wait for you to try it too.

author
TexGEOas (author)2014-01-21

Beautiful...

author
babybayrs (author)TexGEOas2014-01-21

Thanks.

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Bio: Like to solve everyday life little problems. I'm curious about things I don't know much. Like to do things that require and allow ...
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