Chef Paul Shufelt
Century Hospitality, Edmonton
Preheat oven to 375°F. Grease two small loaf pans.
Place bacon and jalapeños in a medium sauté pan and sauté on medium high heat, until the bacon is cooked, but not crispy. Remove from heat and set aside.
In a large bowl, cream together butter and sugar, set aside. In a separate bowl, combine the milk and eggs. In a third bowl, combine the flour, cornmeal, baking powder and salt, and mix thoroughly.
Alternate back and forth between mixing about a third of the egg mixture and a third of the dry mixture to the creamed butter and sugar, until well-combined. Fold in the bacon-jalapeno mixture and then the cheddar cheese and corn kernels.
Spread the cornbread batter evenly between the two prepared loaf pans. Bake until the bread is nicely browned and a toothpick comes out cleanly, about 25-35 minutes
Prep Time: 20 Minutes
Cooking Time: 35 Minutes
Total Time: 55 Minutes