Jalapeño Cornbread with Bacon & Cheddar
Jalapeño Cornbread with Cheddar & Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic.
Servings 10 servings
Ingredients
- 3 large eggs, at room temperature
- 1 cup (237 ml) buttermilk, at room temperature
- 1 cup (237 ml) milk, at room temperature
- ½ cup (114 grams) sour cream, at room temperature
- 2 tablespoons (42 grams) honey
- 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground
- 1 1/2 cups (191 grams) all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons (25 grams) granulated sugar
- 3/4 teaspoon salt
- 4 tablespoons (57 grams) unsalted butter, melted
- 8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed
- 12-13 pieces (1 pack) bacon, cooked, cooled and diced
- 2 cups (8 ounces / 226 grams) sharp cheddar cheese, grated, separated
- 4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix.
- Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
- Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.