Jalapeño Cornbread with Bacon & Cheddar

Name: Jalapeño Cornbread with Bacon & Cheddar
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 3 large eggs; 1 cup (237 ml) buttermilk; 1 cup (237 ml) milk; ½ cup (114 grams) sour cream; 2 tablespoons (42 grams) honey; 1 1/2 cups (274 grams) yellow cornmeal; 1 1/2 cups (191 grams) all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 2 tablespoons (25 grams) granulated sugar; 3/4 teaspoon salt; 4 tablespoons (57 grams) unsalted butter; 8 ounces (227 grams) fresh or canned sweet corn; 12-13 pieces (1 pack) bacon; 2 cups (8 ounces / 226 grams) sharp cheddar cheese; 4 jalapeños

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
10 servings
Course
Side Dish
Cuisine
American

Jalapeño Cornbread with Bacon & Cheddar

Joshua Davis

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Jalapeño Cornbread with Cheddar & Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic.

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Ingredients

Servings

3 large eggs, at room temperature
1 cup (237 ml) buttermilk, at room temperature
1 cup (237 ml) milk, at room temperature
½ cup (114 grams) sour cream, at room temperature
2 tablespoons (42 grams) honey
1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground
1 1/2 cups (191 grams) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
2 tablespoons (25 grams) granulated sugar
3/4 teaspoon salt
4 tablespoons (57 grams) unsalted butter, melted
8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed
12-13 pieces (1 pack) bacon, cooked, cooled and diced
2 cups (8 ounces / 226 grams) sharp cheddar cheese, grated, separated
4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional

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Instructions

Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix.
Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.