Bacon Cheddar Jalapeno Cornbread Recipe

Name: Bacon Cheddar Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon; 3 cups all-purpose flour; 1 cup yellow cornmeal; 1/4 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

Servings: persons

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 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

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.

1720

kcal

Calories

127

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 slices bacon, 3 cups all-purpose flour, 1 cup yellow cornmeal, 1/4 cup white sugar, and more.

Yes, Bacon Cheddar Jalapeno Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon Cheddar Jalapeno Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions