*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.
Great recipe! Loved the flavors. Used AP flour instead of gluten-free (we don't need to follow a Gluten free diet in this house). Used cheddar cheese instead of pepper jack. This is not a very sweet cornbread which is a nice change from what I am used to making.
Always heat up your skillet in the oven with an oil coating before pouring the batter in. This is an old Southern trick. This cornbread is a nice change from plain cornbread. Buttermilk is best but if you don't have it pour a little apple cider vinegar in your milk before adding it to the recipe. YUM.
This is the best recipe that I have used so far. I shredded ham instead of bacon and omitted the jalapenos and added chilli powder the result was delicious. I am so impressed with this recipe that I will be making it again without worrying about a heavy horrible result. Thank you so much for such a wonderful bread that I was so proud of and was loved by us all.
This was very flavorful cornbread even though I substituted some chopped sweet red pepper for the 3 jalapeño peppers. The cast iron skillet size was not specified in the recipe and that's probably important. My cast iron skillet is 12 in. size and it worked but the cornbread was not quite as thick ( and a little drier ) than it should have been.
Beautiful recipe! Took my chances and doubled it using a cast iron lasagna pan. Preheated the pan in the oven and 20 minutes was perfect cooking time. I left the bacon and peppers in the pan and poured the batter on top. Crowd hit for a chili party!
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