Mini Cheddar Bacon Loaves -- Cornbread!

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 4 tablespoons butter (melted)
• 5 slices thick-cut bacon (fried, drained, and crumbled)
• 1 cup extra-sharp cheddar cheese (grated ~ divided)
• 1 tablespoon jalapeno pepper (optional ~ sliced pickled jalapenos, finely minced)

Recipe

• 1 preheat oven to 350°f.
• 2 butter 8 mini loaf pans, or large muffin tins.
• 3 combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. set aside.
• 4 in a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• 5 stir in the flour mixture until just combined.
• 6 fold in the bacon. and 1/2 cup cheese. and the (optional) minced pickled jalapenos.
• 7 pour about 1/2 cup batter into each of the buttered loaf tins.
• 8 bake for 8 minutes.
• 9 sprinkle the rest of the cheese evenly over the tops of the loaves. bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• 10 cool for 10 minutes. loosen edges and turn out onto a wire rack. serve warm, or at room temperature.
• 11 note: my little loaf pan has eight openings (3.7" x 2.4" each).