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Bloom’in Good Cornbread

 2 tbsp clarified butter or unsalted butter
 1 ½ cups yellow cornmeal
 1 cup all-purpose flour
 2 tsp sugar
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 2 large eggs
 1 ½ cups buttermilk
 2 tbsp Original Bloom Sauce & Marinade
 2 tbsp unsalted butter, melted
 1 jalapeno pepper, seeded and minced
 ¼ cup cooked and crumbled bacon (about 3 slices)
1

Preheat oven to 425 F.
Place 9 inch cast iron skillet or standard loaf pan in the oven with the clarified butter.
Preheat while you assemble the cornbread, about 5 minutes.

2

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, Original Bloom Sauce & Marinade, and melted butter.

3

Make a well in the center of the dry ingredients. Pour the wet ingredients in all at once. With a wooden spoon gently stir the wet ingredients until well combined. Fold in the minced jalapeno.

4

Remove the hot pan from the oven and brush the hot melted butter evenly on the sides and bottom of the pan. Pour in the batter. Sprinkle the bacon on top. Bake until a toothpick inserted near the center comes out clean, 25-30 minutes. Serve warm with whipped butter.