Recipe by Steve de Eyre
"This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words."
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unsalted butter, melted
3 extra large
eggs, lightly beaten
1 (8 ounce) package
shredded sharp Cheddar cheese
jalapeno peppers, diced
Wonderful.Made as directed except instead of all that bacon fat I partially cooked bacon to remove some fat,drained,discarded fat in pan,diced bacon finely and added to batter. only used 1/2 cup butter and cooked in lightly oiled glass pan.used 1% buttermilk but tho it looks like a lot of changes it wasn't.Just cut some of the fat and salt.also used half salt.
I made this tonight. It turned out great. I made one change and omitted 1/2 cup of the butter. It didn't need it. Next time I would use serrano chiles for more heat. I only used half the bacon but would use more next time. Hubby loved it!
It was fantastic - I highly recommend the recipe. I added pickled peppers instead of fresh ones because that's what I had on hand however I could not have been happier with the dish. We usually have about 1/2 a pan of cornbread left over that we have to throw away but not this time. Every single slice was eaten!
This turned out wonderful. Savory not too sweet. Would be great with a pat of butter. Only thing I did different was to cook in a 13x9 pan....I basted it with margarine and preheated it in the oven. I also mixed the bacon into the batter instead of just on top. Mild spice without the jalapeno seeds.
I love this recipe! My family likes hoecakes so I put the batter in my cast iron thin cornbread skillet in batches like pancakes, otherwise everything else is the same. I love it crusty and this really does the trick.
This was fantastic! I was hesitant about baking it in the skillet but it turned out great, my friends and I were impressed. Definitely will make again!
I thought it was very good, but will add 1/3 cup sugar next time and drain some of the bacon grease out of the pan before I put the batter in the cast iron skillet. pprekop
This was gorgeous! Great balance of heat from the jalapenos and smoothness from the cheddar. I almost reduced the butter but it really came through in the flavour. Served this with homemade baked beans and it was perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Cheddar Jalapeno Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 231
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