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Jalapeno-Bacon Dutch Baby

February 19, 2016

Are you tired of eating the same traditional breakfast such as scrambled eggs and bacon or cereal and fruit each morning?  Would you like to try something that you might have never eaten before?  Then this recipe is the one for you.  Try it; you just might like it like we did.  Kevin’s version of this recipe comes from Taste of the South- The Annual Cast-Iron Issue, Jan/Feb 2016 edition and is brought to you by his Kickstarter Backers.


8 slices of bacon

6 large eggs, room temperature

1 c. whole milk, room temperature

1 c. all-purpose flour

1/2 tsp. kosher salt

1 fresh jalapeno

1 tsp. cornmeal

1 c. shredded mild cheddar cheese


Preheat oven to 425 degrees F.  In a 10-inch iron skillet, fry bacon until crisp.  Remove bacon, reserve 2 tbsp. drippings.  Crumble bacon; set aside.  Place 1 tbsp. of drippings back into skillet; place skillet in oven to preheat.  In a large bowl, whisk 3 eggs, 1/2 c. milk, 1/2 c. flour, and 1/4 tsp. salt for about 30 sec.  Carefully remove hot skillet from oven.  Add jalapeno to skillet; sprinkle cornmeal in skillet.  Pour batter into skillet.  Bake about 10 minutes or until puffy and golden brown.  Sprinkle with 4 slices of bacon and 1/2 c. cheddar cheese.  Return to oven for 1 minute for cheese to melt.  Remove from skillet.  Repeat steps beginning with adding 1 tbsp. drippings to skillet and placing in oven to preheat for second Dutch Baby.  Slice each Dutch Baby into fourths.  Eat while warm.


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