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Bacon Upside-Down Cornbread Recipe

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This recipe for Bacon Upside-Down Cornbread is from Mom Winsey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups of fine ground yellow or white cornmeal
1 cup all-purpose flour
1 1/3 teaspoons kosher salt
1/3 cup white sugar
1 tablespoon baking powder
4 eggs
16 ounces of 2% cottage cheese
2 teaspoons fresh lemon juice
1/4 cup jalapeño peppers (from 1-3 jalapeño peppers)
1/2 cup chopped onion (one small onion)
1 tablespoon canola or vegetable oil
8-9 strips of thick-cut bacon
1/4 cup milk if you need to thin the batter (optional)
Directions:
Directions:
Heat the oven to 400 degrees.
Remove the seeds from the jalapeño and dice it (you should have about 1/4 cup total). Dice the onion. Sauté the onion and jalapeño in the oil over medium heat until softened, about 5 minutes. Remove the jalapeños and onion from the skillet, and let them cool while you mix the batter.
Combine the cornmeal, flour, salt, baking powder and sugar in a bowl, and stir well to combine.
In another bowl beat the eggs, and stir in the cottage cheese and lemon juice. Combine the cottage cheese mixture, the cornmeal mixture, and the sautéed peppers and onions. Stir and add milk if you need to thin the batter.
Let the skillet cool off then lay the strips of bacon into the skillet.
Cook the bacon over medium heat on the stove top for about 3 to 5 minutes. Turn off the heat and flip the bacon over keeping it in order.
Spoon the batter carefully over the bacon strips. Place the skillet into the oven and bake for 20-25 minutes. A toothpick inserted into the center should come out clean.
Let the cornbread rest for about 5-10 minutes.
Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck.
Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter.

 

 

 

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