Sweet and Spicy Bacon Jalapeno Cornbread

Two slices of savory cornbread with visible pieces of corn, red peppers, and green peppers are stacked on a white plate, with a larger cornbread loaf in a white baking dish in the background.

Sweet and Spicy Bacon Jalapeno Cornbread

Bacon jalapeno cornbread is a moist, cheesy cornbread made with candied jalapeños, crispy bacon, and sharp cheddar. Easy to make with corn meal mix, buttermilk, and sour cream for a moist and slightly spicy cornbread. It bakes in a 9x13 dish in about 30 to 40 minutes. I like to serve it warm with chili, barbecue, or potluck spreads when I need an easy crowd-pleaser.

Course Appetizer, Dinner, Side

Cuisine American, Southern, Tex-Mex

Keyword bacon, savory

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 342

Author Gina Dickson

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.

Notes

Storage & Reheating

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.

Self-Rising Corn Meal Mix Substitute

If you do not have self-rising corn meal mix, use the following

1 1/2 cups yellow corn meal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2/4 teaspoon baking soda

Nutrition