Jalapeno-Bacon Corn Bread Recipe

Name: Jalapeno-Bacon Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 1/4 cup minced green onion; 2 -3 jalapeno peppers, seeded and minced; 1 cup yellow cornmeal; 1 cup flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 3/4 cup yogurt; 3/4 cup milk; 1/4 cup butter, melted; 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

Servings: persons

4 slices bacon
1/4 cup minced green onion
2 -3 jalapeno peppers, seeded and minced
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup yogurt
3/4 cup milk
1/4 cup butter, melted
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

1
Preheat oven to 400*.
2
Cook bacon in frying pan until crispy; drain on paper towels.
3
Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
4
Crumble bacon into small bowl;add green onions and peppers.
5
Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
6
Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
7
Pour liquid mixture into dry ingredients; stir just until moistened.
8
Stir in bacon mixture.
9
Pour into skillet or baking pan; sprinkle with cheese.
10
Bake 20-25 minutes or until toothpick tests clean.
11
Cut into wedges or squares; serve hot.

596

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
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 13 ingredients. The key ingredients include: 4 slices bacon, 1/4 cup minced green onion, 2 -3 jalapeno peppers, seeded and minced, 1 cup yellow cornmeal, and more.

Yes, Jalapeno-Bacon Corn Bread 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!

Jalapeno-Bacon Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions