Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers by Bill Gillespie

Author:Bill Gillespie
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-02-01T16:00:00+00:00

JALAPEÑO BACON CHEDDAR CORN BREAD

Cooked in a cast iron skillet, oh yeah! The best parts are the crispy edges of the browned up cheddar cheese and the subtle heat from the jalapeño. I think this is the perfect complement to any BBQ.

YIELD: 8 SERVINGS * COOK TIME: APPROXIMATELY 30 MINUTES

½ pound (230 g) bacon, cooked and crumbled (reserve the bacon)

3 cups (300 g) all-purpose flour

1 cup (170 g) yellow cornmeal

¼ cup (50 g) white sugar

2 tbsp (25 g) baking powder

2 tbsp (30 g) kosher salt

1 cup (240 ml) milk

1 cup (240 ml) buttermilk

1 cup (205 g) unsalted butter, melted

3 extra large eggs, lightly beaten

1 cup (115 g) cheddar cheese, shredded

3 jalapeño peppers, diced

Set up your WSM for high heat cooking (approximately 350°F [177°C]), and empty the water pan.

Place a skillet with bacon grease on the top rack to keep warm. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the milk, buttermilk, butter and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in cheddar cheese, jalapeño peppers and half the bacon. Allow batter to rest at room temperature for 10 minutes.

Remove skillet from the WSM and pour the batter into the hot skillet and sprinkle with other half of crumbled bacon, gently pressing bacon into batter. Place this back onto the top rack of the WSM, and cook until a toothpick inserted into the center comes out clean, about 30–35 minutes. Cool in the pan for 10 minutes before slicing.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.