Bacon cornbread Dutch baby

By Mary Berg
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Most Dutch babies are sweet and often fruity, but not this one! This is topped with thick-cut bacon, extra-old cheddar and hot sauce. It’s savoury and perfect for a hardy brunch or light dinner. 

SERVES
2

Ingredients

Dutch Baby

  • 4– 6 slices bacon
  • 1/2 cup (68 g) all-purpose flour
  • 3 tablespoons (25 g) cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 2/3 cup (160 ml) whole milk, warmed
  • 3 eggs, room temperature
  • 1 green onion, thinly sliced
  • 1/2 jalapeno pepper thinly sliced

Garnish

  • 2 teaspoon (10 g) butter
  • 4 eggs
  • 1 tablespoon thinly sliced green onion
  • 1/4 cup cilantro leaves
  • 1/4 cup extra-old cheddar cheese, grated, optional
  • Hot sauce

Directions

For the Dutch Baby

  1. Cut the bacon slices in half and place them into a cold nine or 10-inch cast-iron skillet.
  2. Place into a cold oven.
  3. Heat the oven to 425°F.
  4. When the oven comes up to temp, set a timer for 10 minutes.
  5. Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeno until the batter is smooth (This batter is a great thing to make ahead – just store it in the fridge for up to one day.)
  6. When the timer goes off, carefully remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
  7. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, about 15 to 18 minutes.

For the Eggs

  1. While the Dutch baby cooks, melt the butter in a non-stick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
  2. Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and cheddar. 
  3. Serve with hot sauce, salt and pepper. Enjoy! 

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