Bacon Jalapeño Cheddar Cornbread

Move over boring dry cornbread, this Bacon Jalapeño Cheddar Cornbread is moist and packed with loads of flavor! It’s the perfect spicy side for chili, barbecue, or even soup!

I love making cornbread, the mix is super cheap and it is fun to customize and experiment with new flavors, like this Cheesy Spicy Cornbread I shared in the past. Today’s Cornbread takes that recipe up a notch by adding bacon..because what isn’t better with bacon?!!

Why I love this cornbread

• spicy jalapeños
• moist texture
• um…bacon!
• it starts with a Jiffy cornbread mix to make it extra easy

Ingredients

• Jiffy cornbread mix
• corn
• milk
• sour cream
• butter
• bacon
• cheddar cheese
• jalapeño

Step by step

1. Mix the cornbread mix, milk, butter, sour cream, and corn together before folding in the jalapeño and half of the cheese and bacon.
2. Spread the batter in a 9 by 12 casserole dish and top with the remaining bacon and cheese and bake for 45 minutes until golden brown.

• 

• 

How to Adjust the Spiciness of this Recipe

I like spice so I chop up the entire jalapeño and use it in the recipe. The heat of the pepper is in the interior though, so if you want to reduce the heat you can scrape the seeds, pith, and ribs out of the center of the pepper before chopping.

Tips for best results

• Use freshly grated cheese for the best flavor and texture, pre-shredded cheese have a powdery coating to prevent sticking together
• Use a toothpick in the center of the bread to check for doneness, it will come out clean if cooked through.
• Serve warm for the best texture.
• Store in the refrigerator up to 5 days in an airtight container.

What to serve with this cornbread

• ribs
• chili
• pulled pork
• soups

I hope you enjoy this tasty cornbread as much as I do! If you try it please comment and rate it below, I love hearing from you!

Print