Jalapeño Popper Corncake Skillet. Assemble ingredients and immediately begin cooking bacon. Chop peppers and grate cheese in the meantime. When bacon is done, move to wire rack to drain.
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Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, jalapeño popper corncake skillet. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Assemble ingredients and immediately begin cooking bacon. Chop peppers and grate cheese in the meantime. When bacon is done, move to wire rack to drain.
Jalapeño Popper Corncake Skillet is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Jalapeño Popper Corncake Skillet is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook jalapeño popper corncake skillet using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Jalapeño Popper Corncake Skillet:
- Get 1 Cup of Cornmeal.
- Prepare 1 Cup of Flour.
- Make ready 1 of Pk. Cream Cheese.
- Make ready 6 Oz. of Pepper Jack Cheese.
- Take 4 of Jalapeño Peppers.
- Get 1 Can of Sweetened Condensed Milk.
- Prepare 3/4 Cup of Milk.
- Make ready 4 Slices of Bacon.
- Take 2 of Eggs.
- Get 1 1/2 Sticks of Butter.
- Prepare 2 Tbs of Honey.
- Take 1/2 Tsp of Baking Soda.
- Make ready 2 Tsp of Baking Powder.
- Take Pinch of Salt.
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Steps to make Jalapeño Popper Corncake Skillet:
- Preheat oven to 400 F with cast-iron skillet inside. Assemble ingredients and immediately begin cooking bacon. Chop peppers and grate cheese in the meantime..
- When bacon is done, move to wire rack to drain. Do not drain directly on paper towels or else you will end up with soggy bacon. When bacon has cooled, chop finely. Reserve bacon grease and glass container and allow add to come to room temperature..
- Put all dry ingredients into a large bowl and whisk by hand. In a mixer, add all wet ingredients except for milk and blend (1 stick butter, cream cheese and cooled bacon grease included). Add in cheese and blend. Add in 75% of the jalapeños and blend. Add bacon and blend. Lastly, incorporate the dry ingredients from the bowl and blend. Once dry ingredients have been incorporated, slowly begin adding the milk. You may need most of it or you may need all of it..
- Remove cast iron skillet from oven. Using a silicone brush, brush pan entirely with some of remaining butter. Pour in batter and give a few vigorous shakes. Don’t forget to utilize your oven mitts. Top with remaining jalapeño peppers. Bake for roughly 25 minutes..
- Remove from oven and check with toothpick for doneness. If done, slice remaining butter and add to the top. Place an oven for two more minutes. Remove and allow to cool..
- If your cast iron skillet is well seasoned, there should be no problem getting the corn cake out of it. Enjoy!.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk, melted butter, and eggs and mix until combined. In a large bowl, combine cream cheese, chicken, bacon, and jalapeño. Lay one tortilla down on a work surface. Remove bacon using a slotted spoon, and let drain on paper towels.
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