Bacon cornbread Dutch baby
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
- Cut the bacon slices in half and place them into a cold nine or 10-inch cast-iron skillet.
- Place into a cold oven.
- Heat the oven to 425°F.
- When the oven comes up to temp, set a timer for 10 minutes.
- 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.)
- When the timer goes off, carefully remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
- 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
- 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.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and cheddar.
- Serve with hot sauce, salt and pepper. Enjoy!
