Spicy Southwest Cornbread
Southwest style cornbread, made with grilled corn cut right off the cob, cornmeal, corn flour, bacon, onions, garlic, diced jalapeños and poblanos, red bell pepper, and sharp cheddar cheese! Trust us, this is delicious … and gluten-free!
Ingredients
- 1 3/4 cups cornmeal we use Professor Torbert’s Orange Cornmeal
- 1 1/4 cups corn flour we use Professor Torbert’s Orange Corn Flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 1/2 cups milk
- 1/2 cup canola oil
- 3 large eggs, beaten
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 jalapeno, stem removed, seeded and finely diced
- 1/2 poblano pepper, stem removed, seeded and diced
- 1 orange or red bell pepper, stem removed, seeded and chopped
- 1 1/2 cups grated sharp cheddar cheese
- 3 strips bacon, cooked crisp and crumbled, or chopped can use pork, turkey or duck bacon
- 1 1/2 cups fresh grilled corn cut off the cob you can use frozen corn, too
Instructions
- Preheat the oven to 400° F. Grease or spray a 9x13 baking dish. Set aside.
- Cut corn off the cob so it’s all ready to add to the bread batter.
- Mix all dries in a large mixing bowl. Add eggs, oil and milk and stir well to blend.
- Add all of the fun ingredients: onions, peppers, garlic, cheese, bacon, bell pepper and corn and mix well.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until toothpick comes out clean and the top of the bread is nicely golden brown. Cool for about 10-15 minutes before serving.
- If you are heating up leftover cornbread, heat a little bit of oil in a cast iron skillet and cook it just until heated through and the edges begin to get crispy.
Notes
You can freeze this cornbread, by wrapping it in plastic wrap and placing in an airtight container or baggie. We prefer to crisp it up on the cast iron skillet after it’s thawed out, in order to get the edges nice and crunchy again.