PAN DE MAIZ CON CHEDDAR, TOCINETA Y JALAPENO

CHEDDAR, BACON, AND JALAPEÑO CORNBREAD

40 – 45 minutes

40 – 45 minutes

25 – 30 minutes

25 – 30 minutes

INGREDIENTS

1 Mix de Cornbread & Muffin
2 eggs.
1/2 cup of melted butter.
1 cup of milk.
1 jalapeño.
2 slices of bacon.
3 slices of Cheddar cheese.

PREPARATION

  1. 1

    Preheat the oven to 180 °C / 350 °F and grease a loaf pan or square baking pan.

  2. 2

    Cook the bacon in a skillet until golden and crispy. Drain and chop into small pieces.

  3. 3

    Finely chop the jalapeño (remove the seeds if you prefer less heat).

  4. 4

    Cut the Cheddar cheese into small cubes or shred it.

  5. 5

    In a bowl, mix the Cornbread & Muffin Mix, eggs, melted butter, and milk until well combined.

  6. 6

    Agregar el queso, la tocineta y el jalapeño. Mezclar suavemente.

  7. 7

    Pour the batter into the pan and smooth the surface.

  8. 8

    Bake until golden and a toothpick inserted in the center comes out clean.

  9. 9

    Remove from the oven, let rest for a few minutes, unmold, and serve.

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