Cheesy Bacon Jalapeno Skillet Cornbread

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 9 mins Place bacon in a 10-inch cast iron skillet (or oven-safe skillet) and cook over medium-high heat, turning occasionally, until crispy and evenly browned. (8-10 minutes) Remove bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the skillet, discarding the rest. Use a paper towel to carefully spread the reserved bacon grease evenly across the bottom and up the sides of the skillet.

Recipe View 4 mins Add minced jalapenos to the skillet with the bacon grease and cook over medium heat until softened and lightly browned. (3-5 minutes) Remove from heat.

Recipe View 8 mins In a medium bowl, combine cornmeal and milk. Let sit for 5-10 minutes to allow the cornmeal to absorb some of the liquid and soften. (5-10 minutes)

Recipe View 1 mins In a separate large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.

Recipe View 1 mins Add eggs and melted butter to the cornmeal mixture and whisk until combined. Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix; a few lumps are okay.

Recipe View 1 mins Fold in the sautéed jalapenos, ½ cup of shredded pepperjack cheese, and the sliced green onions into the batter. Crumble the cooked bacon over the batter, then sprinkle the remaining ½ cup of shredded pepperjack cheese over the bacon.

Recipe View 20 mins Bake in the preheated oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. (18-22 minutes) Let cool slightly before slicing and serving.