Do you need a new cornbread recipe? Put your Jiffy mix away, this made from scratch (but still easy) loaf is packed with flavor.
It starts with bacon, how can you go wrong? Add in some cheese and jalapeño and your bowlful of chili has a new best friend!
Hey everyone, this is Jason filling in for Alpana today. We’ve been wanting to do a cornbread post for a while, and she insisted I write it, as it’s something I grew up on. I’ll leave the curries to her.
A little word on cornbread before we get to the recipe. As you may know, it is the center of one of the most fierce food debates. Should it be savory or sweet? It’s such a hotly debated question in the South that the phrase should perhaps be “Never discuss politics, religion or cornbread in polite company.” I happened to grow up in a divided (but civilized) family, so I ate both versions as a kid. Anyway, I will be sure to include modifications to keep both camps happy.
- Cornmeal – I’m using white today, but sometimes I use yellow. Your choice.
- Baking Powder
- Sugar – Don’t worry! It’s optional. And I’m only using a little!
- Cheddar Cheese – Ok, now we’re getting to the good stuff.
- Jalapenõs – To give it some kick.
- Bacon – Because it’s the best ingredient and should be used in everything.
How to cook this cornbread
Start by putting your bacon strips in your favorite cast iron skillet. This is the same skillet you will be cooking the cornbread in, so choose an appropriate size. I found 8” to be good for this recipe, but up to 10” will work.
Place the skillet on the stove over medium heat. Around this time, start the oven pre heating to 400°F. Cook the bacon, flipping occasionally, until it is crispy. This usually takes about 10 minutes, but can vary depending on your stove.
When done, remove to a paper towel lined plate. If there is excess bacon grease in the pan (more than ¼ inch) scoop some out and save for another recipe. Stick the skillet in the oven, you want it hot. Alternately, you can leave it on the hot stove.
While that’s going on, melt the butter. I did this in the microwave, but you can also do it on the stove top. Mix it in a bowl with milk and eggs.
Finely dice your jalapenõs, removing the seeds, crumble your bacon and mix in a bowl with cornmeal, flour, baking powder, salt, sugar and cheese. Once it is well mixed, add wet mixture and stir well.
Remove the skillet from the oven and set on a trivet. Pour the cornbread mixture into the hot skillet.
If you want to make it look fancy, you can slice some rings of jalapenõ and place on top.
Stick it in the oven and cook for about 25 minutes, until it is golden brown on top. To test for doneness, stick a toothpick in the middle. If it comes out wet, cook for 5 more minutes.
When done, remove from oven and let rest for 5-10 minutes before serving.
How to serve
With lots of butter! Some people like to drizzle honey over it as well, but in this case I must stick with my trusty butter.
As far as what dishes go well with cornbread, I always have it with my chilis. Try it with my Smoky Chipotle Chili or my extra rich and hearty Ultimate Chili. It’s also a perfect side for Barbecues. Beyond that, think Cracker Barrel. If it’s on their menu, it goes great with cornbread. A classic, simple, southern plate is beans, greens and cornbread.
Store leftovers in a ziploc bag on the counter for up to three days. You can also freeze it for up to one month, just wrap it tightly in cling wrap and place in a ziploc bag before freezing.
I’m still waiting for these sugar modifications…
Yes, yes, I’m getting to that. For a purely savory cornbread, simply omit the sugar. It’s that easy. If you are a staunch sweet cornbread person, add an additional ½ cup sugar. Or, better yet, ¼ cup more sugar and ¼ cup honey.
Great, any other modifications?
- Add more jalapenõ if you want it spicier.
- Try different cheeses. Pepper jack accentuates the jalapenõ. Smoked Gouda adds some interesting flavor.
- Add ½ cup whole corn kernels for a chunkier cornbread. Just make sure they are well drained.
Next time you’re cooking up a big pot of chili, or just get that craving for a tasty Southern side dish, try this next-level cornbread.
Bacon Cheddar Jalapenõ Cornbread, on our Gypsy Plate… enjoy!
While we’re on the subject, be sure to check out our collection of the 25 BEST Corn Recipes!
- 6 strips bacon
- 1 cup milk
- 2 eggs
- 1.5 cups cornmeal
- 1 cup flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup sugar
- 1 cup shredded cheddar cheese
- 2 jalapeños
- 1/4 cup butter
- Preheat oven to 400°F.
- Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
- Melt butter and mix with milk and eggs in a bowl.
- In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture along with the cheese.
- Add wet mixture to the bowl and mix well with a fork.
- Remove skillet from oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
- When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.
Store in ziploc bag or other airtight container for up to three days.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 292Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 575mgCarbohydrates 34gFiber 2gSugar 6gProtein 10g
Nutrition information calculated by Nutritionix.
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