Browned Butter Bacon & Jalapeño Cornbread
Recipe and Image provided by britneybreaksbread.wordpress.com @BritneyBreaksBread
10 pieces of bacon
3 ears corn
1 ½ jalapeños, diced finely
1 ½ sticks butter
1 ½ tbsp fresh sage leaves, chopped
¼ cup honey
1 ½ cups corn meal
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup sour cream
2 egg yolks
Preheat oven to 400° F. Cook bacon in a cast iron skillet for 12–15 minutes then reduce heat to 350° F.
Slice corn off of ears and dice jalapeños. When bacon is finished, remove bacon from skillet and allow to cool on drying rack/paper towels. Add 1 stick of butter and fresh sage leaves to the skillet and allow it to brown over medium heat. Add corn, jalapeños, and honey to skillet and brown. Allow to cool.
Add corn meal, flour, sugar, baking powder, baking soda, and salt to a stand mixer with the whisk attachment. Whisk until all ingredients are combined. Add corn and jalapeño mixture, remaining half stick of butter, sour cream, and 1 egg and 2 egg yolks. Mix for about 30 seconds.
Spray a 9-inch circular baking pan with oil and add batter. Bake at 350° F for 40–45 minutes, until a toothpick comes out clean.
Drizzle with honey and butter! Eat up!