The original recipe calls for baking this in a cast iron pan, however for the sake of easy portion control, I baked these in a muffin tin. They freeze great however if you have leftovers, I would suggest using them for a cornbread stuffing. These are best the same day and warm, if not fresh out of the oven!
Green Chile & Bacon Cheddar Cornbread
recipe adapted from Sunny Anderson
recipe adapted from Sunny Anderson
2 strips bacon, chopped
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 cups yellow cornmeal
1/2 cup shredded cheddar cheese
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk
2 eggs, beaten
4 tablespoons butter
1 (4.5-ounce) can chopped green chiles
Heat the oven to 450 degrees F. Line a muffin pan with paper liners and set aside.
In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture and drippings to a medium bowl and set aside.
In a large bowl combine the cornmeal, cheese, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined.
Divide the batter evenly among the lined muffin pan and bake in the preheated oven. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 17-20 minutes.
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