Bacon Cheddar Jalapeno Cornbread

Bacon Cheddar Jalapeno Cornbread

8
Steve de Eyre 0

"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 445 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Jalapeno Popper Spread

It tastes just like the jalapeno poppers you love!

Bacon-Wrapped Jalapeno Poppers

Creamy, cheesy, spicy bite-size party appetizers.

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 8

  1. 8 Ratings

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Lerie
3/13/2014

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.

CindyB
2/2/2014

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!

Kellidd
3/5/2015

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!