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Bacon and jalapeno cornbread |
Gluten free, Biscuit Dough
A typical bread from the American South.
If you don't have an ovenproof pan, you can pour your mixture into a cake mold and bake directly.
Ingredients
Recipe for 12 portionsBread
Preparation time: 30 min
Preheat your oven at 425 °F
-
Preparation
Cut your bacon into small cubes and fry them over medium-high heat in an ovenproof pan until nicely coloured. Strain through a sieve (placed over a bowl) to remove the bacon and fat.
Dice your peppers and jalapenos (feel free to remove the seeds if you want a less spicy bread),
Mix the semolina, salt, baking powder and baking soda.
Mix the eggs and buttermilk.
Add the egg/buttermilk mixture, bell pepper, jalapenos and bacon to the dry mix, mix.
Add half the fat. Mix everything together.
Return the pan to high heat with the remaining fat. When the pan is hot, pour in the mixture, spread it out as much as possible and put it in the oven for 20-25 minutes.
Let cool for a few moments before removing from the pan.
If you don't have an ovenproof pan, you can pour your mixture into a cake mold and bake directly.
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