Moist Bacon Jalapeno Cornbread With Just The Right Kick
This bacon jalapeno cornbread is something I started making because my husband loves my sweet and spicy pickled jalapeños. When I was testing this recipe, I decided to use pickled jalapeños instead of raw jalapeños, then added bacon, cheese, and sour cream for a cornbread that’s moist and full of flavor. It’s now my go-to side dish when I want to add a little heat to a meal.
Of course, I need it to be easy, so this homemade cornbread mixes up quickly and bakes in a 9×13 casserole dish. Between the bacon, cheddar, corn, and pickled jalapeños, every bite has plenty of flavor without being too spicy.
It is especially good when you need a side that can handle a crowd and is easy to make ahead. I’ve served this with chili, like this Sweet and Spicy Southern Chili Recipe, set it out at potlucks, served it with barbecue alongside Instant Pot Pulled BBQ Chicken That’s Tender and Saucy, and packed it up for drop-off meals, and it is always good. It slices clean, doesn’t crumble, doesn’t dry out, and feels just as right at a casual dinner as it does on a holiday table.
Key Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.
- Yellow Cornmeal: Stone-ground cornmeal gives the cornbread a better texture and a fuller corn flavor without feeling gritty.
- Buttermilk: This keeps the crumb moist and tender and balances the richness from the bacon and cheese.
- Sour Cream: Full-fat sour cream is worth using. It adds body and moisture so the cornbread stays soft even after it cools.
- Bacon: Cook it until just crisp, then dice it so the pieces stay distinct and do not disappear into the batter. If you want a low-mess option, check out this How to Cook Bacon in the Microwave to Crispy Perfection.
- Sharp Cheddar Cheese: A sharper cheese stands up to the bacon and jalapeños and keeps the flavor from falling flat.
- Jalapeños: Using pickled jalapeños makes this cornbread’s heat balanced and not over-the-top spicy. You can make your own pickled jalapenos or pick up a jar of Mt. Olive Candied Jalapeno Slices.
Smart Substitutions
- You can use canned corn in place of fresh.
- Swap plain Greek yogurt for sour cream, or use a mild cheddar if you want less bite.
- For more heat, use pepper jack cheese.
- Turkey bacon works if needed, but the flavor will be lighter.
Bacon and Jalapeno Cornbread Essentials
Martha White Self Rising Yellow Corn Meal Mix
Buy Now →How To Make Bacon Jalapeno Cornbread
This batter comes together easily and bakes evenly in a standard baking dish. Take your time folding everything together so the add-ins are evenly distributed without overmixing.
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Gradually stir in the melted butter, then fold in the corn, bacon, 1 1/2 cups of cheese, and jalapeños.
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Tip: Letting the cornbread rest before cutting helps it set and makes for nice slices when serving.
Variations and Recipe Tips
Add sliced jalapeño rings on top before baking for a little extra heat and a clear visual cue that this cornbread packs some heat.
Use a mix of sharp cheddar and pepper jack for a slightly bolder flavor.
Serve warm rather than hot for the best texture.
If you’re feeding a crowd, this cornbread + my reader’s favorite, Texas Roadhouse Chili is the kind of combo that disappears fast.
Hospitality Idea with Bacon Jalapeno Cornbread
Here’s an easy and fun idea: host a casual backyard potluck. A few picnic-style touches make decorating simple. Lay Kraft paper down the tables, use checked napkins, add a couple of small jars with grocery-store flowers, and set out sturdy plates because people will definitely come back for seconds.
Set the bacon jalapeño cornbread out on a big wooden board, cut into simple squares. Add a small dish of honey or hot honey with a little note so folks know what they’re grabbing and how spicy it is. Keep drinks in a cooler, leave a clear spot for anything guests bring, and stock plenty of napkins.
Make bacon jalapeno cornbread when you need a side that works for potlucks, family gatherings, chili nights, and sharing with neighbors. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!
Sweet and Spicy Bacon Jalapeno Cornbread
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Ingredients
- 2 eggs, large, at room temperature
- 1 cup buttermilk, at room temperature *note if you do not have buttermilk, you can stir in one tablespoon of white vinegar into a cup of milk and allow to sit for a few minutes.
- 1/2 cup sour cream, at room temperature
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1 1/2 cups Mrtha White Self-Rising Corn Meal Mix, this has baking powder and soda already mixed in.
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 cup sweet corn, fresh, cooked or canned, drained and rinsed
- 12 sliceds bacon, cooked until slightly crispy and broken into small pieces
- 2 cups white sharp cheddar cheese, grated. If you prefer, you can also use yellow cheddar. Divide the cheese into 1 1/2 cups to mix in and a 1/2 cup for topping.
- 1/4 cup pickled candied jalapeños, either diced or slices – be sure to use candied jalapenos vs just pickled, you want the sweet heat.
Instructions
Prepare the Pan and Oven
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
- Grease a 9 x 13-inch baking dish with butter or cooking spray.
Mix the Wet Ingredients
- In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, sour cream, melted butter, and honey until smooth.2 eggs, 1 cup buttermilk, 1/2 cup sour cream, 2 tablespoons honey, 1/4 cup vegetable oil
- Set aside.
Mix the Dry Ingredients
- In a large bowl, whisk together the Martha White corn meal mix, flour, sugar, and salt.1 1/2 cups Mrtha White Self-Rising Corn Meal Mix, 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon salt
- Push the dry ingredients up the sides of the bowl to create a well in the center.
Make the Batter
- Pour the wet ingredients into a well of the dry ingredients.
- Stir gently with a rubber spatula or wooden spoon until just combined.
- Gradually stir in the melted butter.4 tablespoons unsalted butter
- Fold in the sweet corn, bacon, 1 1/2 cups of the grated cheese, and the jalapeños, mixing just until evenly distributed.1 cup sweet corn, 12 sliceds bacon, 2 cups white sharp cheddar cheese, 1/4 cup pickled candied jalapeños
Bake the Cornbread
- Spread the batter evenly in the baking dish and sprinkle the remaining cheese on top. Cover with foil and bake for 30 to 40 minutes.
- Remove the foil for the last 10 minutes of baking, then continue baking until the top is golden. It is done when a toothpick inserted in the center comes out clean and the edges pull away from the sides of the pan.
Cool and Serve
- Transfer the baking dish to a wire rack.
- Let it sit until just warm, about 30 minutes.
- Serve warm for best texture and flavor.
Gina’s Notes and Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- If you want it to last a little longer, store it in the fridge for up to 4 days.
- Warm slices wrapped in foil in a low oven at 300 degrees Fahrenheit until just heated through, about 8 to 10 minutes. For a quick reheat, the microwave works fine in short bursts.
- 1 1/2 cups yellow corn meal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2/4 teaspoon baking soda
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