Jalapeno Bacon Cornbread
Prep time
Cook time
Total time
Recipe type: Quick Breads
Serves: 8
  • 4 slices thick cut bacon, cut in a medium dice
  • 1 - 4 jalapenos, cut in thin rings [seeds optional - take them out for less heat]
  • 1 cup of stone ground cornmeal
  • 1 cup all purpose flour
  • 2 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil
  1. Preheat oven to 400ยบ
  2. Place bacon in cold 10 inch cast iron skillet - fry until crisp.
  3. Put jalapeno rings in a 1 quart heat proof bowl, and mix in the crisp bacon, plus to tablespoons of the bacon drippings.
  4. Leave a tablespoon or so of bacon dripping in the skillet and put in the hot oven to keep it warm.
  5. In a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
  6. In a two cup measuring cup, whisk together the buttermilk, egg and oil.
  7. Add the buttermilk and bacon mixtures to the dry ingredients and fold together just until combined - the batter will be rough looking and that is just what you want.
  8. Carefully remove the skillet from the oven and spread the batter in it.
  9. Return the skillet to the oven and bake for about 15 minutes, until the top is getting browned and a toothpick inserted near the center comes out clean.
  10. Cut in wedges and serve with plenty of soft butter.
Nutrition Information
Serving size: 1 slice
Recipe by The Creekside Cook at https://thecreeksidecook.com/jalapeno-bacon-cornbread/