Try this delicious tipsy marinade for the summertime barbecue season if you prefer your beef “shaken, not stirred”! Use an olive and toothpick garnish to liven up the presentation!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 5 slices bacon
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup white sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup milk
- 1 cup buttermilk
- 1 cup unsalted butter, melted
- 3 extra large eggs, lightly beaten
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 3 jalapeno peppers, diced
Instructions
- Fry bacon in a large cast iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in the skillet. Crumble bacon.
- Preheat the oven to 350 degrees F (175 degrees C). Place the skillet with bacon grease in the oven.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeño peppers. Allow batter to rest at room temperature for 10 minutes.
- Pour batter into the hot skillet; sprinkle with crumbled bacon, gently pressing bacon into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
- If you have a large cast iron skillet, use it for this! Otherwise, you can use a greased 9×13-inch baking pan. A hot skillet with bacon grease to pour the batter into will give the cornbread a good crispy outside and added bacon flavor.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 15 g |
| Sodium | 929 mg |
| Sugars | 7 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I made it to go with a Chili cookoff. It was a hit. I might add more jalapenos next time and stir the bacon in. I did use the bacon grease in the bottom of my pan. This cornbread rose really high and made a lot. I was very happy with that.
I made this recipes and it’s the best corn bread ever. My only changes were to add
Banger! This jalapeño bacon cornbread was a hit. I cut the recipe in 1/2 for my small family and wish I hadn’t! Used the flesh of jalapeño and no seeds bc my littles can’t stand the heat. Served with honey and it’s like a sweet and savory dessert.
This was a pretty good recipe, but I think it needs more jalapenos next time. I really could not get much flavor from them. However, it was really fun to pour the batter into the sizzling hot skillet with all of the bacon fat!
I am not a fan of cornbread typically. This was pretty good. My only negative comment would be that the bacon was too overpowering & that was the main taste of the bread. Could use some more jalapeno flavor & heat & then it would be perfect!
This came out really good. The best reviews I’ve ever had at a Friendsgiving. I used pepper jack instead of cheddar because it’s what I had, but otherwise followed the recipe exactly.
I added a cup of corn of the cob,half brown sugar and white. I love this recipe, oh and I cooked almost 10 minutes longer. Thanks for sharing this recipe it is bomb! And I will make it again and again!
I added the bacon to the batter. It was good cornbread but I’ll change a couple things when I make it next time. I’ll add honey and more cornmeal.
loved it I used really hot peppers to give it kick
used to sweeter cornbread
Very good recipe. The bread is more cake-like; the baking powder provides a great rise to the bread. I only had two jalapenos, but don’t get too worried about it being too spicy. Caveman that I am, I used more bacon and more cheese (I used pepper jack). My oven runs a bit hot, but I still had to keep it in for the entire cooking time, so check to make sure your bread is totally done. I used my broiler for about 90 minutes to brown the top. Went perfectly with my homemade chili!
Great recipe. I made it as is but didn’t have any jalapeños but added scallions. Also, I had a lot of bacon grease so I drained most of it. I cooked it in a large cast iron skillet but I had a lot of extra batter so made 6 large muffins with the rest of the batter. It was super tasty but it had more of a fluffy texture not the dense texture most cornbreads have. I might try 2 cups each of the corn meal & flour next time to see how that comes out.
This was great. I won 1st place at work during a Chili cookoff for the best cornbread.
I made the following changes: 1/2 cup of olive oil instead of butter; chopped red chilies which I had on hand; 2T more sugar; inadvertent change was that all my eggs were double-yolkers! This recipe is superb and won bravos from everyone at last Sunday’s chili dinner. Will make again (I love it when people think I’m such a fabulous cook!) Thanks for the recipe and the site, which is new to me (I live in France).
No changes–excellent as is!
I made it today using the 9×13 dish, I added some of the bacon grease to the dish and kept it in the oven until i was ready to add the batter. I also did not use the butter in the recipe, if i want it i will spread it on top when it’s done 🙂 Everything cooked evenly and came out perfect! It was DELICIOUS! thank you for sharing, I will definitely make again !
Absolutely love this recipe. I’ve made it a few times for holidays and events at work and everyone has loved it.
Very good! Nice balance of flavors. Used an iron skillet and was nice and crispy, while staying moist and delicious inside.
This was simple and very delicious. My husband loved it and I will be making again! Thanks!
I made this without the peppers and in a 13×9 dish. We ate it with honey on top. Amazing.
It was fantastic – I highly recommend the recipe. I added pickled peppers instead of fresh ones because that’s what I had on hand however I could not have been happier with the dish. We usually have about 1/2 a pan of cornbread left over that we have to throw away but not this time. Every single slice was eaten!