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INGREDIENTS

Vegetable oil
1 c Grated sharp Cheddar cheese
2 Hot green chiles (New
1/2 ts Baking Powder
1 sm Red bell pepper
2 tb Pure hot New Mexico chile
1/2 c All-purpose flour
6 sl Bacon
1 c Cornmeal
1 c Buttermilk
3 tb Melted unsalted butter
2 lg Eggs ; beaten

Servings

INSTRUCTIONS

1. Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and pepper into small dice and drain well on paper towels. 2. In a cast-iron skillet, cook bacon over moderate heat until crisp (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of vegetable oil. 3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour batter into the skillet and bake about 40 minutes until firm. Serve warm. (makes one 9" cornbread). Vanisa_Yuthasastrakosol@baylor.edu CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Skillet Jalapeno Cornbread

Vegetable oil 
1 c Grated sharp Cheddar cheese 
2  Hot green chiles (New 
1/2 ts Baking Powder 
1 sm Red bell pepper 
2 tb Pure hot New Mexico chile 
1/2 c All-purpose flour 
6 sl Bacon 
1 c Cornmeal 
1 c Buttermilk 
3 tb Melted unsalted butter 
2 lg Eggs beaten

1.  Preheat oven to 350 F.  Roast the chiles and pepper until charred all  over.  Place in paper bag, seal, and set aside to steam for about 5  minutes. Open the bag, remove all blackened skins from the chiles and  pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and  pepper into small dice and drain well on paper towels.    2.  In a cast-iron skillet, cook bacon over moderate heat until crisp  (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and  wipe the skillet clean. Coat the skillet with a thin film of vegetable oil.    3.  In a large bowl, stir cornmeal, flour, sugar, chile powder, salt,  baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and  melted butter. Sitr well. Pour batter into the skillet and bake about 40  minutes until firm. Serve warm. (makes one 9" cornbread).  Vanisa_Yuthasastrakosol@baylor.edu    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 6 Servings

Calories: 469
Calories from Fat: 311 (66%)

Amt Per Serving		% DV

	Total Fat 34.6g	46 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.1g
Cholesterol 411.5mg		127 %
Sodium 693.7mg		24 %
Potassium 303.9mg		8 %
Total Carbohydrate 16.9g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 16.1g
Protein 22.3g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 469

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