bacon jalapeño cheesy skillet cornbread

Southern girl that I am, I will tell you that the best cornbread comes from a cast iron skillet. I will also tell you that:

anything + bacon + jalapeno + cheese > everything else

With that said, I have tried countless recipes for cornbread. And you know what I like the best?

JIFFY

It's delicious. It's cheap (like 51¢ a box cheap). And it's easy. Sold.

This is a basic mix-in recipe that you can customize to your liking. Let's do this.

Start by cooking up your bacon. I usually cook my bacon in the oven, but since this recipe only calls for a few pieces (translation - I only had 2 pieces in the fridge. If I had 6, I would have done 6), I went ahead and fried it up in the skillet. Medium high heat until it was crispy, but not burned.

If you have one of these handy dandy splatter guards (and you totally should), employ it now. It will save you from cleaning every horizontal surface in your kitchen when we're done. You're welcome.

Also, while I'm recommending things, I'd also suggest that you get someone who owes you some large debt to buy you a Le Creuset Cast Iron Skillet like mine. This is not just because of my obsession with Le Creuset. It's because you don't have to season it and you can clean it with soap. Anyone who has owned a standard cast iron skillet will tell you that it is a labor of love. A well seasoned one is an amazing thing, but mine always ended up getting rusty and gross.

Remove bacon from skillet and drain on a paper towel. Crumble when cooled. Remove skillet from the heat but keep the drippings in it. 

Gather the rest of the cast of characters and preheat your oven to 400°. 

First, we'll follow the basic package directions. Combine 2 boxes Jiffy Corn Muffin Mix, 2 eggs, and 2/3 cup of milk. Do yourself a favor and don't try to cut this recipe in half. The cornbread will be too shallow in the skillet and dry out as it bakes. Trust me on this. 

Stir ingredients gently with a whisk. Don't over combine. Lumps are ok. 

Then stir in your bacon, minced jalapeño (to taste. 1/2 a regular sized one does the trick for us and it's not too spicy for Henry. Then again, we are from Texas), and 1 cup shredded cheese (Cheddar, Monterrey Jack, or Pepper Jack will do just fine).  I used Mo Jack because I had it around. Stir gently but don't overdo it. 

FAMILY SECRET ALERT: to keep your cornbread from stocking to the skillet, sprinkle in 1-2 tbsp of corn meal. This also works like magic with homemade pizza dough. See image below.

Another note: if you aren't cooking bacon (crazy person), preheat your skillet in the oven while you're making the cornbread mix. Then melt 1-2 tsp of shortening in the skillet, then add the corn meal. This will accomplish the same thing and is exactly how I preform this maneuver when I'm making regular ol' cornbread.

Pour your batter into the skillet. It will look something like this.

Pop it in the oven for 15-20 minutes. IGNORE the package directions that say to bake longer. You will end up with burned cornbread.

Make sure baby is still alive. He is, and he looks like he wants a slice. Sorry dude.

Check after 15 minutes by putting a toothpick in the center. If it comes out clean, you're good to go. Also, it should be golden and delicious looking on top.

WARNING: your gut will tell you that the cornbread is not done when you go to slice it because it will be gooey. Resist the temptation to put it back in the oven. YOU WILL BURN IT. It's the cheese that's making it all gooey. 

Try to have some self control and let this sit in the skillet for 15 minutes or so before you cut into it. I usually don't make it that long, but it does help the cheese firm up. Do your best.

Then devour it alongside a bowl of chili. Or eat the whole skillet by yourself. I won't judge.

Mmmmmm....bacon.

The Goods:

• 2 packages Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 cup milk
• 1 cup shredded cheese (cheddar, Monterrey Jack, or Pepper Jack)
• 1/2 fresh jalapeno, minced
• 4 strips bacon, fried and crumbled
• 1-2 tbsp corn meal

How to:

1. Fry off bacon in a cast iron skillet until crispy. Remove bacon and allow to cool on paper towel. Crumble. Keep drippings in the skillet. Preheat oven to 400°.
2. Combine mix, milk, and eggs with a whisk. Do not overmix.
3. Stir in cheese, jalapeno, and bacon.
4. Sprinkle corn meal into skillet. Pour batter over.
5. Bake for 15-20 minutes or until golden brown and toothpick inserted in center comes out clean.
6. Allow to cool for 15-30 minutes in skillet.
7. Eat it all by yourself. Share with people you love.