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.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.

  • 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.

  • Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.

  • 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.

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.

Nutrition Facts

445 calories; protein 13.5g; carbohydrates 40.3g; fat 25.7g; cholesterol 120.9mg; sodium 928.8mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2014
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
11/29/2018
I added the bacon to the batter. It was good cornbread but I ll change a couple things when I make it next time. I ll add honey and more cornmeal. Read More
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/13/2014
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. Read More
(6)
Rating: 5 stars
03/05/2015
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! Read More
(4)
Rating: 4 stars
02/02/2014
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! Read More
(4)
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Rating: 5 stars
09/29/2013
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. Read More
(2)
Rating: 5 stars
11/07/2013
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! Read More
(1)
Rating: 4 stars
10/01/2013
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 Read More
(1)
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Rating: 5 stars
09/22/2016
I made it today using the 9x13 dish I added some of the bacon grease to the dish and kept it in the oven until i was ready to add the batter. I also did not use the butter in the recipe if i want it i will spread it on top when it's done:) Everything cooked evenly and came out perfect! It was DELICIOUS! thank you for sharing I will definitely make again! Read More
(1)
Rating: 5 stars
10/10/2014
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. vls Read More
(1)
Rating: 5 stars
09/26/2017
Very good recipe. The bread is more cake-like; the baking powder provides a great rise to the bread. I only had two jalapenos but don't get too worried about it being too spicy. Caveman that I am I used more bacon and more cheese (I used pepper jack). My oven runs a bit hot but I still had to keep it in for the entire cooking time so check to make sure your bread is totally done. I used my broiler for about 90 minutes to brown the top. Went perfectly with my homemade chili! Read More
Rating: 3 stars
11/29/2018
I added the bacon to the batter. It was good cornbread but I ll change a couple things when I make it next time. I ll add honey and more cornmeal. Read More
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