Bacon Cheddar Jalapeno Cornbread

Bacon Cheddar Jalapeno Cornbread

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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Ingredients

1 h 10 m servings 445 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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

Read all reviews 16
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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...

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 ...

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 usuall...

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 th...

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 th...

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 great. I won 1st place at work during a Chili cookoff for the best cornbread.

I made the following changes: 1/2 cup of olive oil instead of butter; chopped red chilies which I had on hand; 2T more sugar; inadvertent change was that all my eggs were double-yolkers! This ...

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