Good afternoon here me will give you a recipe jalapeño popper corncake skillet which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from jalapeño popper corncake skillet which has aroma and taste that able evoke our tastes.

So that the result of jalapeño popper corncake skillet, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare jalapeño popper corncake skillet the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare 1 Cup Cornmeal
2. Prepare 1 Cup Flour
3. Use 1 Pk. Cream Cheese
4. Prepare 6 Oz. Pepper Jack Cheese
5. Take 4 Jalapeño Peppers
6. Use 1 Can Sweetened Condensed Milk
7. Use 3/4 Cup Milk
8. Prepare 4 Slices Bacon
9. Prepare 2 Eggs
10. Prepare 1 1/2 Sticks Butter
11. Prepare 2 Tbs Honey
12. Take 1/2 Tsp Baking Soda
13. Take 2 Tsp Baking Powder
14. Prepare Pinch Salt

Stir eggs and milk in a third bowl. In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt. Mix in the egg, milk and oil until well combined. Stir in the minced jalapeno and grated cheddar cheese.

How to cook 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.
5. 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.
6. If your cast iron skillet is well seasoned, there should be no problem getting the corn cake out of it. Enjoy!
7. Done and ready to serve!

Use in cake pop maker, according to manufacturers directions, just as you would with any cake batter. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture. These jalapeno poppers have the spice of Mexican chorizo plus the sweetness from corn cake - a fantastic flavor combination! Press into jalapeno halves and place on a baking sheet (foil or parchment underneath helps with cleanup).

I say thank you for reading the recipe that I convey on this page. We have high hopes we Hope it’s useful and good luck!