Chuck Wagon Cornbread Casserole
Corn, grown all over the Americas in ancient times, made its way from the Southern Hemisphere into the North and flourished. This casserole is like a very moist cornbread. It’s a delicious side dish or breakfast. For a change, try substituting sausage for the bacon.
Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 4 slices bacon, chopped
- 1⁄2 small onion, minced
- 2 small jalapeño peppers, seeded and minced
- 2 Tbsp. butter
- 3⁄4 cup yellow or white cornmeal
- 1⁄2 cup all-purpose flour
- 2 tsp. double-action baking powder
- 1⁄2 tsp. salt
- 1 cup buttermilk
- 2 Tbsp. sugar
- 2 large eggs
- 1 cup shredded Colby-Jack cheese
- Fry the bacon in a large skillet over medium-high heat. Remove bacon from pan and drain on paper towels. Sauté the onion and jalapeños in the bacon fat. Remove from the heat. Return bacon to the skillet and mix to combine.
- Measure the cornmeal, flour, baking powder, and salt into the bowl of an electric mixer. With the motor on low, blend in the buttermilk. Add sugar and eggs and mix well, scraping the bowl from time to time. Fold in the bacon mixture.
- Preheat the oven to 400°F. Prepare an 8-inch square pan with nonstick spray. Pour the batter into the pan. Bake for 25 minutes or until golden brown.