Description

Jalapeño Cornbread with Turkey Bacon & Cheddar is a deliciously moist and flavorful twist on traditional cornbread. Infused with zesty jalapeños, savory turkey bacon, and sharp cheddar cheese, this dish brings a delightful combination of textures and tastes to your table. Perfect for BBQs, picnics, or cozy family dinners, each bite promises a buttery experience that will leave your guests wanting more. Easy to prepare and versatile enough to pair with a variety of main dishes or serve as a satisfying snack, this cornbread is sure to be a highlight at any gathering.

Ingredients

Scale

3 large eggs
1 cup buttermilk
1 cup milk
½ cup sour cream
2 tablespoons honey
1 ½ cups yellow cornmeal
1 ½ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
2 tablespoons granulated sugar
¾ teaspoon fine sea salt
4 tablespoons unsalted butter, melted
8 ounces fresh or canned sweet corn, drained and rinsed
12–13 pieces Turkey Bacon, cooked, cooled and diced
2 cups sharp cheddar cheese, grated, separated
4 jalapeños, diced

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a medium bowl, whisk together eggs, buttermilk, milk, sour cream, and honey until well combined.
In a large bowl, mix cornmeal, flour, baking powder, baking soda, sugar, and salt. Create a well in the center and pour in wet ingredients. Stir gently until just combined; then fold in melted butter.
Fold in sweet corn, diced Turkey Bacon, grated cheddar cheese (reserve some for topping), and diced jalapeños carefully.
Pour the batter into the greased baking dish and sprinkle with reserved cheese.
Bake for about 30-40 minutes or until golden brown on top.
Allow cooling for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 90g)
Calories: 210
Sugar: 4g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg

Keywords: For less spice, remove the seeds from the jalapeños before dicing. Substitute different cheeses or add other vegetables like bell peppers for variety. Store leftovers in an airtight container at room temperature for up to two days.