I'm not much of a baker. So when I share something I have to bake, trust me, it's going to be easy.
I'm going to share two types of cornbread with you today: BCS (Bacon, Cheddar, Scallion) Cornbread and Jalapeno Cheddar Cornbread.
I use Martha White's Buttermilk Cornbread Mix, but you can use whatever mix you like. See, I just made the baking portion of this so easy for you.
Follow the instructions on the back for cornbread.
For the BCS Cornbread, mince the scallion and follow the instructions on the package for mixing. Then, stir all the shredded cheddar cheese and other ingredients into the mix. For the bacon, I used the real bacon crumbles for salad that you can buy in almost any grocery store (hint, don't use facon). The ingredients are light enough that they will be suspended in the mix so don't worry about it sinking to the bottom.
For Jalapeno Cheddar Cornbread, I used shredded cheddar cheese and jalapenos from a jar. Follow the same steps you did the for BCS Cornbread.
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| Jalapeno on left, BCS on right; watch out, the jalapeno is extra spicy when it's hot. |
Cheers.
Ian
