Corn bread is one of those things.
It can go from breakfast to a snack to a side with the swap of a pan, a drizzle of honey, or a spoonful of chili. It is so approachable, so versatile and so (so, so, so) very comforting.

I was super excited when I found this recipe online for a gluten-free corn bread that didn't involve exorbitant amounts of various flour alternatives (potato or tapioca starch, anyone?) and then baked in my trusty (pre-heated) cast iron skillet. The hot pan makes for a nice crust on the outside of a light and fluffy cornbread.

After making once and loving the original, I knew it was time to fiddle with it a bit.

And to me, "fiddling" means adding bacon and jalapeños. Obviously.

So, without further ado.
Please make this so when I post about corn bread stuffing that I hope know will be delicious, you already have one component ready.
And because it's perfect, all on its own.




Recipe adapted from here
What it's Made of:

• 3-4 strips bacon*
• 2 cups milk 
• 2 tablespoons vinegar
• 1-2 ears fresh corn, removed from cobs (frozen would be fine, too)*
• 4-5 scallions, sliced crosswise*
• 3-4 jalapeños, ribs and seeds removed, sliced thin*
• 1/3 cup Cotija cheese*
• 1 cup Masa Harina De Maiz 
• 3/4 cup cornmeal 
• 2 eggs 
• 2 tablespoons oil, plus more for the pan (or reserved bacon fat) 
• 1 tablespoon honey 
• 1 teaspoon salt 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 

*These items are not in the original and can be omitted

How it's Made:

• Preheat oven to 425 degrees
• In cast iron skillet, cook bacon until crispy
• Drain and reserve most of the bacon grease in a bowl, leave enough to coat the pan
• Place empty skillet in pre-heated oven
• Add the vinegar to the milk and set aside
• In a large bowl, combine corn, scallions, jalapeños and cotija. Set aside.
• In a stand mixer, beat the eggs well
• Add oil/bacon grease and honey to eggs and continue to mix
• While the eggs are beating, combine dry ingredients
• Add the sour milk to the eggs
• Slowly add dry ingredients to the mixer, followed by corn and jalapeño mixture, and combine
• Remove skillet from the oven and pour in batter
• Return to oven and bake until golden brown, 20-25 minutes
• Eat in the morning
• Eat in the afternoon
• Eat in the evening