Jalapeno Bacon Cornbread
Add a bold twist to classic comfort food with this Jalapeno Bacon Cornbread, a hearty, flavor-packed side dish perfect for any occasion! This recipe elevates traditional cornbread with the smoky crunch of crispy bacon, the subtle heat of sautéed jalapenos, and the gooey richness of melted cheddar cheese. The moist and fluffy texture is achieved with a perfect balance of buttermilk and cornmeal, while a touch of sweetness from optional honey makes it truly irresistible. Baked to golden perfection in a cast iron skillet for that signature crisp edge, this savory treat is ideal for barbecues, chili night, or as a stand-alone snack. With just 15 minutes of prep time, you can easily whip up this crowd-pleaser for an unforgettable addition to your table.
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Recipe Information
Ingredients
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 2 medium Jalapenos, finely chopped
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 large Egg
- 1 cup Shredded cheddar cheese
- 2 tablespoons Honey (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter or cooking spray.
Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the pan and place on a paper towel to cool, then crumble into small pieces. Reserve 1 tablespoon of the bacon grease.
In a small skillet, heat the reserved bacon grease over medium heat. Add the chopped jalapenos and sauté for 2-3 minutes until softened. Set aside.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk to incorporate.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the crumbled bacon, sautéed jalapenos, and shredded cheddar cheese until evenly distributed in the batter.
Pour the batter into the prepared skillet or baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the cornbread cool for at least 10 minutes before slicing and serving. Serve warm with a drizzle of honey if desired.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 4448 mg | 193% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 85.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1154 mg | 89% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
