I don’t know why I call this Cowboy Cornbread…it just sounds like the perfect name for this awesome cornbread. This really is chock-full of big flavors…4 kinds of peppers, bacon, cheddar cheese, honey…and stone ground corn meal. Serve this with chili, or country-style pork ribs, and you’ll be hollering a good ole ‘Yee Haw”!!
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1 tbsp honey
- 3 strips thick cut bacon chopped
- 1 red pepper cored, seeded, and finely chopped
- 1 green pepper cored, seeded, and finely chopped
- 1 jalapeno cored, seeded, and finely chopped
- 1 tbsp chopped green chilies Old El Paso works
- 1 cup all-purpose white flour
- 1/2 cup medium ground yellow corn meal
- 1/2 cup fine ground yellow corn meal
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup good quality sharp cheddar shredded
- Pre-heat oven to 425 degrees.
- Lightly oil an 8-inch circular baking pan (or a cast iron skillet)
- In a medium-sized bowl, whisk together buttermilk, egg, oil and honey.
- Heat a large skillet over medium-high heat. Add the bacon.
- Cook until crisp. Remove and place on a paper towel.
- Remove the bacon grease, except for about 2 tablespoons.
- Add the skillet back to the heat.
- Throw in the peppers and chilies into the hot grease and cook until tender, about 4 minutes.
- Pour the cooked peppers into the buttermilk mixture and stir until just mixed.
- In a large bowl, stir together the flour, cornmeal, baking powder, salt and baking soda.
- Pour in the buttermilk mixture.
- Fold in the cooked bacon and cheese. Mix until just combined.
- Pour the batter into the prepared pan, spreading to the edges.
- Bake for about 20 to 25 minutes, or until golden a toothpick insert in the center comes out clean.
- Let cool on a wire rack for about 5 minutes, before cutting into triangles.
- Serve with softened butter.