Home
Recipes
Bread
Quick Bread Recipes
Cornbread Recipes
Bacon Cheddar Jalapeno Cornbread

Bacon Cheddar Jalapeno Cornbread

Name: Bacon Cheddar Jalapeno Cornbread
Prep time: 10 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Ingredients: 5 slices bacon; 3 cups all-purpose flour; 1 cup yellow cornmeal; ¼ cup white sugar; 2 tablespoons baking powder; 2 teaspoons kosher salt; 1 cup milk; 1 cup buttermilk; 1 cup unsalted butter, melted; 3 extra large eggs, lightly beaten; 1 (8 ounce) package shredded sharp Cheddar cheese; 3 jalapeno peppers, diced

Rating: 4.64 stars

28 Ratings
26 Reviews
12 Photos

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.

By Steve de Eyre

Gallery

Recipe Summary

prep:

10 mins

cook:

40 mins

additional:

20 mins

total:

1 hr 10 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 2

Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
Step 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.
Step 4

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

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

Per Serving:

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

Reviews (26)

Most helpful positive review

Lerie

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

Helpful

(6)

Most helpful critical review

kaynes

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lerie

03/13/2014

Helpful

(6)

Kellidd

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

Helpful

(4)

CindyB

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

Helpful

(4)

jbaker

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

Helpful

(2)

swedishjenny

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

Helpful

(1)

pprekop

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

Helpful

(1)

AfishcalledA

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

Helpful

(1)

Vicki Smith

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

Helpful

(1)

bugsmm

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

kaynes

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

More Reviews

Back to Bacon Cheddar Jalapeno Cornbread

All Reviews for Bacon Cheddar Jalapeno Cornbread

- of Reviews

Bacon Cheddar Jalapeno Cornbread

Servings Per Recipe: 12
Calories: 445.2

% Daily Value *

protein: 27 %

carbohydrates: 13 %

dietary fiber: 6 %

sugars:

fat: 40 %

saturated fat: 75 %

cholesterol: 40 %

vitamin a iu: 17 %

niacin equivalents: 43 %

vitamin b6: 7 %

vitamin c: 3 %

folate: 24 %

calcium: 34 %

iron: 15 %

magnesium: 9 %

potassium: 5 %

sodium: 37 %

thiamin: 39 %

calories from fat:

*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.

Reviews for: Photos of Bacon Cheddar Jalapeno Cornbread

1 of 26

All Reviews

Lerie

03/13/2014

Helpful

(6)

Kellidd

03/05/2015

Helpful

(4)

CindyB

02/02/2014

Helpful

(4)

jbaker

09/29/2013

Helpful

(2)

swedishjenny

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!

Helpful

(1)

pprekop

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

Helpful

(1)

AfishcalledA