This savory Jalapeño-Bacon Dutch Baby makes a great dish for brunch.
Jalapeño-Bacon
Dutch Baby
2016-12-15 00:00:10
Makes 3 servings
Ingredients
- 4 slices bacon
- 3 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 fresh jalapeño, sliced
- ½ teaspoon plain white or yellow cornmeal
- ½ cup shredded mild Cheddar cheese
- Garnish: sliced jalapeño
Instructions
- Preheat oven to 425°.
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in pan.Crumble bacon; set aside. Place skillet in oven to preheat.
- In a large bowl, whisk together eggs, milk, flour, and salt for 30 seconds.
- Carefully remove hot skillet from oven. Add jalapeño to skillet; sprinkle with cornmeal. Pour batter into skillet.
- Bake until puffy and golden brown, 10 to 12 minutes. Sprinkle with cheese and crumbled bacon. Garnish with sliced jalapeño, if desired. Serve immediately.
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