Jalapeno Corn Bread Recipe

Name: Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 2 c. yellow cornmeal; 1 tsp. salt; 2 Tbsp. sugar; 1/2 tsp. soda; 1 c. milk; 2 eggs; 2 Tbsp. garlic salt; 4 jalapeno peppers, minced; 1 c. whole kernel corn; 2 Tbsp. bacon fat; 1/2 lb. grated Cheddar cheese

Servings: persons

4 slices bacon
2 c. yellow cornmeal
1 tsp. salt
2 Tbsp. sugar
1/2 tsp. soda
1 c. milk
2 eggs
2 Tbsp. garlic salt
4 jalapeno peppers, minced
1 c. whole kernel corn
2 Tbsp. bacon fat
1/2 lb. grated Cheddar cheese

1
Fry bacon until crisp; break into small pieces.
2
Combine cornmeal, salt, sugar and soda.
3
Add milk and eggs; stir until well mixed.
4
Add garlic salt, onion, peppers, corn and bacon pieces.
5
Beat well for 1 minute.
6
Grease 10-inch iron skillet with bacon fat.
7
Pour 1/2 of cornmeal mixture into pan; top with half the cheese.
8
Spoon on remaining cornmeal mixture; top with remaining cheese.
9
Bake in preheated 350u00b0 oven for 35 minutes. Yield: 8 servings.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 4 slices bacon, 2 c. yellow cornmeal, 1 tsp. salt, 2 Tbsp. sugar, and more.

Yes, Jalapeno 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.

Jalapeno Corn Bread

How did you like this recipe?

Frequently Asked Questions