Bacon Cheddar Jalapeno Cornbread Recipe

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Diana Morrison Modified: March 22, 2022
Bacon Cheddar Jalapeno Cornbread Recipe

How To Make Bacon Cheddar Jalapeno Cornbread

Inspired by Mexican flavors, this light cornbread recipe has loads of jalapeno and cheddar cheese. You can even add some bacon if you like!

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 1cupcornmeal
  • 1cupall purpose flour
  • 1tbspbaking powder
  • ½tspsalt
  • ¼cupbutter,melted and cooled
  • 1cupbuttermilk,at room temperature
  • 1egg,whisked
  • 1tbsphoney
  • 5slicesbacon,cooked and diced, (1 tbsp bacon grease reserved)
  • 4ozsharp cheddar cheese,shredded
  • 1jalapeno,seeds and membranes removed and minced, more or less to taste


  1. Preheat oven to 400 degrees F. Place a tablespoon of bacon grease (or butter) in the bottom of an 8-inch cast iron skillet and place in the oven to melt.

  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the melted butter, buttermilk, egg, and honey.

  3. Mix in diced bacon, shredded cheddar, and minced jalapeño. Using a pot holder, remove hot skillet from the oven. Pour cornbread batter into center of skillet, allowing melted bacon grease to spread to the edges.

  4. Smooth the top and bake for 20 minutes, or until surface is golden brown and a toothpick inserted in center comes out clean.

  5. Cool skillet for 5 minutes before slicing and serving cornbread warm.


  • Calories: 457.05kcal
  • Fat: 25.37g
  • Saturated Fat: 12.27g
  • Trans Fat: 0.57g
  • Monounsaturated Fat: 8.28g
  • Polyunsaturated Fat: 2.57g
  • Carbohydrates: 42.85g
  • Fiber: 1.66g
  • Sugar: 5.73g
  • Protein: 13.97g
  • Cholesterol: 83.86mg
  • Sodium: 554.50mg
  • Calcium: 356.20mg
  • Potassium: 203.20mg
  • Iron: 2.66mg
  • Vitamin A: 138.38µg
  • Vitamin C: 3.19mg
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