Bacon Cheddar Jalapeno Cornbread Recipe - Allrecipes.com
Bacon Cheddar Jalapeno Cornbread Recipe
  • READY IN ABOUT hrs

Bacon Cheddar Jalapeno Cornbread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
  2. Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
  4. Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
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Footnotes

  • Cook's Note:
  • If you have a large cast-iron skillet, use it for this! Otherwise you can use a greased 9x13-inch baking pan. Having a hot skillet with bacon grease to pour the batter into will give the cornbread a good crispy outside and add bacon flavour.
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Reviews More Reviews

Mar 13, 2014

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.

 
Sep 29, 2013

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.

 

5 Ratings

Feb 02, 2014

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!

 
Nov 07, 2013

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!

 
Oct 01, 2013

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

 

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Nutrition

  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 929 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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