Bacon Jalapeño Cheddar Cornbread
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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!
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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
- Mix the cornbread mix, milk, butter, sour cream, and corn together before folding in the jalapeño and half of the cheese and bacon.
- 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
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
Bacon Jalapeño Cornbread
- Total Time: 55 minutes
- Yield: 15 1x
Description
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!
Ingredients
- 2 packages Jiffy Cornbread Mix
- 2 cups frozen or canned corn (drain corn if canned)
- 1 cup milk
- 1 cup sour cream
- 1 stick of butter, melted
- 8 ounces bacon, cooked and crumbled, divided
- 2 cups cheddar cheese, divided
- 1 large jalapeño, diced
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with nonstick spray.
- In a large bowl combine cornbread mix, corn, milk, sour cream, and butter and stir to combine.
- Add half of the bacon and cheese along with the jalapeño and stir to mix.
- Pour batter into the prepared dish and top with remaining bacon and cheese.
- Bake for 45 minutes or until golden brown and toothpick inserted in the middle comes out clean.
Notes
- Adjust the spice in this cornbread by how you prep the jalapeño. For spicier cornbread, leave the seeds, pith, and ribs in as you chop the pepper. To reduce the heat, remove them before chopping the pepper.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 373
- Sugar: 2.6 g
- Sodium: 592.3 mg
- Fat: 24.3 g
- Carbohydrates: 29 g
- Protein: 10.5 g
- Cholesterol: 49.8 mg
Is this recipe supposed to be missing the eggs the jiffy mix calls for?
That is correct, there are no eggs in this recipe.
I made this exactly using the recipe. Fantastic, just love eating it without anything else. Thank you!
You’re welcome, it’s addictive!
Very good!