Tomato, bacon, and jalapeno skillet pie

September is here and with it came a cool down. I have been wanting to try this recipe from Homesick Texan since last year. We had some ripened heirloom tomatoes and a big bag of fresh jalapenos - so combining those with the cool weather made for the perfect time to finally give this a try. We loved this dish. I mean loved. It was a perfect bite full of layers of gooey cheese, slightly spicy jalapenos, salty bacon, sweet tomatoes, garlic, and a fluffy cornbread crust. This is one of those perfect summer-to-fall transition meals - a hot baked comfort dish that uses some seasonal late summer produce. 

I highly recommend trying this pie - especially now while tomatoes are in season. You won't regret it. You'll want to make it again and again. It will become a family favorite. Below is my adapted recipe that will serve about four people. Four very happy people.

Tomato, bacon, and jalapeno skillet pie
for the crust:
1-1/2 cups unbleached, all-purpose flour
1/2 cup fine cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon sugar
8 tablespoons (1 stick) cold butter, cut into cubes
3/4 cup buttermilk

for the filling:
6 pieces bacon, diced
3-4 medium fresh tomatoes, sliced
sea salt
3 cloves garlic, grated or finely minced
1-1/4 cups grated sharp white cheddar cheese
2 jalapenos, seeded and sliced
freshly cracked black pepper
1-1/4 cups grated Monterey jack cheese

Place the sliced tomatoes in colander with 1/2 teaspoon of sea salt. Gently toss the tomatoes and set aside for about 30 minutes to drain. In a 9- or 10-inch cast iron skillet, cook the bacon until crisp. Then place the bacon on a paper towel to drain. Wipe out the excess fat from the skillet, leaving a light layer to grease the pan.

Preheat the oven to 350 degrees. While the tomatoes drain, prepare the crust.

Whisk together the dry ingredients (flour through sugar) in a medium bowl. Cut the butter into the flour using your fingers or a fork until it resembles coarse meal. Stir in the buttermilk until a dough forms. Bring the dough together into a ball using your hands. Transfer it into the skillet and gently press the dough into an even layer on the bottom and up the sides of the skillet.

Spread the garlic over the bottom of the crust. Top with the cheddar. Lightly shake the tomatoes to remove any collected water. Layer them on top of the cheddar. Follow with the jalapeno slices and bacon. Sprinkle lightly with salt and a few grinds of black pepper. Top with the Monterey jack cheese.

Bake for about 25-30 minutes, until the cheese is melted and the crust is lightly golden. Transfer to the broiler for 2-3 minutes, until the cheese and crust are golden (watch carefully so it doesn't burn).

Let cool for about 5 minutes and serve in wedges. 

What was I cooking one year ago?: tomato jam
Two years ago?: Thai basil chicken 
Three?: watermelon rind pickles