Jalapeño Cornbread Biscuit Kentucky Hot Brown with Honey Bourbon Bacon.
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (13)

Jalapeño Cornbread Biscuit Kentucky Hot Brown with Honey Bourbon Bacon.

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 29%
CARBS 28G33% OF CAL
2G FIBER16G OTHER10G TOTAL SUGAR
FAT 19G51% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory dish combining jalapeño cornbread biscuits with hot brown ingredients including turkey, bacon, and bourbon. A creative take on a Kentucky classic.

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Nutrition & ingredients

Ingredients

serves 18
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon each (salt + pepper)
  • 1 1/2 sticks cold unsalted butter (cut into small cubes)
  • 1 egg (lightly beaten)
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 3/4 cup sharp cheddar cheese (shredded)
  • 2 in jalapeños (deseeded (I left some of my seeds ) and diced)
  • 8 slices thick cut bacon
  • 3 tablespoons honey
  • 2 tablespoons bourbon
  • 1 tablespoon sriracha
  • 3 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk (I use 2%)
  • 1/2 cup parmesan cheese (grated)
  • 1/2 cup sharp white cheddar cheese (grated)
  • pinch of salt + pepper
  • 3/4 pound sliced turkey (I just used deli turkey)
  • 1 cup cherry tomatoes (halved)
  • fresh basil + salt and pepper (for serving)
PREP
20M
SODIUM
898MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.