Halloween Spicy Cornbread Skulls
Cornmeal, pepper bacon, grated cheese, buttery rich batter cornbread recipe to love in the Autumn and particularly Halloween!
Servings 6 servings
Equipment
- Skull Baking Mold or muffin pan
Ingredients
- 12 oz Pepper Bacon cooked and crumbled
- 2 cups Whole Milk or yogurt
- 2 tsp Lemon juice
- 2 Whole Eggs
- 1 Egg yolk
- 16 oz Butter melted and cooled
- 1/2 cup Sugar
- 2 cups Cornmeal
- 2 cups All purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Grated Cheese optional
- 2 tbsp Jalapeno optional
Instructions
- Preheat the oven to 375. Place non-stick spray in molds/tins and lightly dust with cornmeal.
- In a small bowl, whisk milk and lemon juice and let it sit 5 minutes to sour.
- In a large bowl, whisk eggs, sugar and soured milk. While whisking, slowly pour in melted butter and jalapeno if using.
- Whisk in the remaining dry ingredients.
- Fold in bacon and cheese (if using).
- Fill tins 3/4 full and bake for about 25 minutes, or until tester comes out clean.
- Cool 5 minutes, and remove from cooking molds onto a wire rack to cool.