Ultimate, Prepare Jalapeo Popper Corncake Skillet Very Delicious

The new way cooking recipe Jalapeo Popper Corncake Skillet with 14 ingredients and 6 stages of easy cooking, which is bouncy delicious.

Without fail cooking ultimate Jalapeño Popper Corncake Skillet easy, tasty, practical.

Hi mother, now you can prepare recipe Jalapeño Popper Corncake Skillet with 14 ingredients and 6 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Jalapeño Popper Corncake Skillet.

Ingredients for Jalapeño Popper Corncake Skillet

1. Needed 1 Cup : Cornmeal.

2. Prepare 1 Cup : Flour.

3. Needed 1 : Pk. Cream Cheese.

4. Needed 6 Oz. : Pepper Jack Cheese.

5. Prepare 4 : Jalapeño Peppers.

6. Needed 1 Can : Sweetened Condensed Milk.

7. Prepare 3/4 Cup : Milk.

8. Prepare 4 Slices : Bacon.

9. Needed 2 : Eggs.

10. Prepare 1 1/2 Sticks : Butter.

11. Needed 2 Tbs : Honey.

12. Needed 1/2 Tsp : Baking Soda.

13. Needed 2 Tsp : Baking Powder.

14. Prepare Pinch : Salt.

If all material requirements Jalapeño Popper Corncake Skillet it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking Jalapeño Popper Corncake Skillet

1. Preheat oven to 400 F with cast-iron skillet inside. Assemble ingredients and immediately begin cooking bacon. Chop peppers and grate cheese in the meantime..

2. When bacon is done, move to wire rack to drain. Do not drain directly on paper towels or else you will end up with soggy bacon. When bacon has cooled, chop finely. Reserve bacon grease and glass container and allow add to come to room temperature..

3. Put all dry ingredients into a large bowl and whisk by hand. In a mixer, add all wet ingredients except for milk and blend (1 stick butter, cream cheese and cooled bacon grease included). Add in cheese and blend. Add in 75% of the jalapeños and blend. Add bacon and blend. Lastly, incorporate the dry ingredients from the bowl and blend. Once dry ingredients have been incorporated, slowly begin adding the milk. You may need most of it or you may need all of it..

4. Remove cast iron skillet from oven. Using a silicone brush, brush pan entirely with some of remaining butter. Pour in batter and give a few vigorous shakes. Don’t forget to utilize your oven mitts. Top with remaining jalapeño peppers. Bake for roughly 25 minutes..

1. Remove from oven and check with toothpick for doneness. If done, slice remaining butter and add to the top. Place an oven for two more minutes. Remove and allow to cool..

2. If your cast iron skillet is well seasoned, there should be no problem getting the corn cake out of it. Enjoy!.

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