Bacon Upside Down Jalapeno Corn Bread

Bacon upside down Jalapeno corn bread 

Author: Demetra Overton

Prep time:  20 mins Cook time:  30 mins Total time:  50 mins

Serves: 8-10 servings

You will need a 12 inch cast iron skillet

Ingredients

1½ cups of fine ground yellow or white cornmeal, I used yellow

1 cup all purpose flour

1 and ½ teaspoons kosher salt

⅓ cup white sugar

1 tablespoon baking powder

4 yyhhh6x,eggs

16 ounces of 2% cottage cheese

2 teaspoons fresh lemon juice

2-3 jalapeno peppers

½ an onion (about ⅓ of a cup chopped)

1 tablespoon canola or vegetable oil

8-9 strips of thick cut bacon

Instructions

Heat the oven to 400 degrees

Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine

In another bowl beat the eggs and stir in the cottage cheese and lemon juice

Add the cottage cheese mixture to the cornmeal mixture and stir well, set this aside

Remove the seeds from the jalapeno and dice it (you should have about ¼ cup total)

Dice the onion

Saute the onion and jalapeno in the oil over medium heat until softened but not brown, about 5 minutes. Remove the jalapenos and onion from the skillet and stir it into the batter

Let the skillet cool off for about 10 minutes then lay the strips of bacon into the skillet

Cook the bacon over medium heat on the stove top for about 5 minutes

Turn off the heat and flip the bacon over keeping it in order

Pour the batter carefully over the bacon strips

Place the skillet into the oven and bake for 18- 20 minutes. A toothpick inserted into the center will come out clean

Let the cornbread rest for about 5 -10 minutes

Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck

Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the plate.