Easy Bacon, Cheddar, and Jalapeño Cornbread Recipe
My bacon cheddar jalapeño cornbread is the perfect cornbread for anyone who has written off this side dish as being too boring, flavorless, dry, or blah. Full of palate-pleasing savory flavors and eye-catching colors, this moist homemade cornbread is baked in a Bundt pan (you know I love my Bundts!), making it easy to slice and serve.
Bye-Bye Dry Cornbread! Why you will Love My Bacon, Cheddar And Jalapeño Version
- Flavor: This flavorful cornbread features a nice balance of savory-sweetness (bacon, scallions, sharp cheese, and honey) paired with the right amount of jalapeño heat.
- Texture: Simple ingredients like buttermilk and butter ensure that this is a moist cornbread, while mix-ins like bacon and scallions add crunch. One of my favorite ways to serve this cornbread is slathered with honey butter, creating another layer of creamy texture on top of each slice.
- Quick and easy: This easy recipe comes together quickly in one bowl (no "separate bowl" required!) Simply mix the dry ingredients followed by the wet ingredients and mix-ins.
Top Tips for Making This Easy Jalapeño Cornbread Bundt
- Prepare the Bundt pan correctly: The best way to ensure that your Bundt does not stick to the pan is to use a non-stick BAKING spray, such as Pam for Baking or Baker's Joy. I used these sprays for every Bundt in my Bundt cookbook, and I never had an issue with Bundts that stick. See my FAQ/Troubleshooting section, below, for more detail.
- Don't over bake: A key to avoiding the dreaded dry cornbread is making sure you don't over bake the recipe. Look for a top that is golden brown and bounces back when lightly pressed, but there are still a few moist crumbs attached when you insert a thin knife or toothpick into the center.
- Reheating / Make ahead: You can prepare this Bundt up to 3 days in advance. Tightly wrap the cooled cornbread in plastic wrap or store in an airtight container at room temperature. Leftover cornbread can be reheated in the microwave for 10-15 seconds. Alternatively, wrap it in aluminum foil and heat it for 15 mintues in a 300 F oven.
Ingredients and Special Equipment
Check recipe card at bottom of this post for specific quantities.
Ingredients
- Dry ingredients: all-purpose flour, yellow cornmeal, baking powder, baking soda, salt. Substitute a reputable gluten-free flour blend for the flour to make a GF corn bread.
- Large eggs: room temperature
- Buttermilk: If you don't have buttermilk, make your own by mixing 1 cup monue 1 tablespoon whole milk with 1 tablespoon lemon juice or vinegar. Let the mixture sit 10 minutes until thickened. You can also substitute full-fat sour cream. For a non-dairly version, use almond milk or coconut milk (the better option, as it's thicker and closer in texture to buttermilk.)
- Unsalted butter: Replace the melted butter with ½ cup vegetable oil for non-dairy.
- Honey: This cornbread recipe is somewhere between southern cornbreads and the northern recipe, which is a sweet cornbread. While the flavor of the cornbread is definitely savory, it is lightly sweetened with honey. Use an equal amount of brown sugar as a substitute.
- Bacon: I use an applewood or cherrywood smoked bacon for all of my recipes. See FAQ section, below, for tips on cooking it crisp.
- Scallions / green onions: Trim and use the green and white parts only
- Jalapeño peppers: Fresh jalapeños lend a spicier kick to this recipe. I think that two peppers bring the right amount of spice, but if you like a spicier cornbread, then use three. Substitute pickled jalapeños or drained canned green chilis for a twist.
- Cheddar cheese: This cheesy cornbread features a cup of sharp Cheddar cheese. Substitute a milder Cheddar, Monterey Jack or pepper Jack.
- Variations: Add fresh corn kernels or diced red bell peppers for some color. For maximum ease, use a grocery store cornbread mix (like Jiffy Mix) and simply add the mix-ins.
Special Equipment for Baking A Cornbread Bundt
- Bundt pan: I used a 10-cup Nordicware "Party Bundt" for this recipe. I love how the grooves portion it into slices for you. A 10-cup capacity of any design works best for this recipe, but if you have a larger Bundt pan, that's fine. The resulting Bundt will just be a bit shorter!
- Alternative baking pans: If you don't have a Bundt pan, you can bake this cornbread is a 10-inch round baking dish or a square pan. For skillet cornbread, use a 10-inch cast iron skillet. For best results (and those coveted crispy edges!), pour the batter into a hot skillet that has been sprayed with non-stick spray before baking. For jalapeno cornbread muffins, divide the batter into sprayed muffin tins, filling about ¾ full and baking for 15-18 minutes.
Step By Step Photos and Instructions
- Preheat your oven to 375℉ / 190℃. Spray a 10-cup Bundt pan with nonstick baking spray (see Notes or Equipment section in post.)
- In a large mixing bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
3. Make a well in the center of the flour mixture.
4. Add the wet ingredients: eggs, buttermilk, butter, and honey to the bowl. Mix the cornbread batter together until it is blended and smooth.
5. Stir in the crumbled bacon, green onions, diced jalapeño, and grated cheese until evenly distributed.
6. Spoon or pour the batter into the prepared Bundt pan and smooth the top.
7. Bake in the preheated oven for 30-35 minutes, until the top is goldn brown and a thin knife or toothpick inserted into the center of the Bundt comes out with a few moist crumbs attached.
8. Let the cornbread cool in the pan for 10 minutes, and then carefully invert it onto a wire rack to cool some more. Serve warm or at room temperature.
FAQ and Troubleshooting your Bacon, Cheddar, and jalapeno Cornbread
There are several ways to cook bacon until your desired level of crispness. My favorite (and least messy!) method is to bake it in the oven. Heat your oven to 400F. Spray an oven-proof wire rack with nonstick spay and set it over a foil-lined baking sheet. Place the bacon strips on the rack, spacing apart. Bake for 12-15 minutes or until your desired level of crispness is achieved. Cool bacon completely on the wire rack. Wrap up any excess grease in the foil and discard!
The best way to prevent your Bundt pan from sticking to the pan is by using a non-stick baking spray, such as Pam for Baking or Baker's Joy. These sprays differ from cooking sprays in that they also incorporate flour into their formulas, mimicking the traditional "butter and flour" method. Make sure you coat all of the crevices in your pan with the spray. Use a pastry brush, if necessary, to distribute it evenly.
A classic cornbread recipe makes a perfect side dish for soups, chilis, stews, or even a tossed green salad. It's a great addition to grilled meats, outdoor barbecues, or potlucks. Slice the cornbread and serve it on a platter with some homemade salted honey butter. For holidays like Thanksgiving and Christmas, serve warm cornbread slices alongside your turkey or ham.
Wondering What To Serve With My Bacon, Cheddar and Jalapeno Cornbread? Here are a Few Ideas:
- The BEST Spinach Salad with Maple Dijon Dressing
- Classic Beef Bourguignon
- Easy Butternut Squash and Sweet Potato Soup
- Dessert: Homemade Butterscotch Ice Cream
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Bacon, Cheddar, and Jalapeño Cornbread
Equipment
- 1 Minimum 10 cup Bundt pan (see Notes)
Ingredients
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- ¼ cup honey
- 6 oz sliced smoked bacon, cooked crisp and crumbled (see FAQ section in post)
- 4 green onions or scallions, trimmed and minced
- 2 medium Jalapeño peppers, seeded and minced
- 1 cup finely shredded sharp Cheddar cheese
Instructions
- Preheat your oven to 375℉ / 190℃. Spray a 10-cup Bundt pan with nonstick baking spray (see Notes or Equipment section in post.)
- In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture.
- Add the eggs, buttermilk, butter, and honey to the bowl. Mix the batter together until it is blended and smooth.
- Stir in the crumbled bacon, green onions, jalapeños, and cheese until evenly distributed.
- Spoon or pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a thin knife or toothpick inserted into the center of the Bundt comes out with a few moist crumbs attached.
- Let the cornbread cool in the pan for 10 minutes, and then carefully invert it onto a wire rack to cool some more. Serve warm or at room temperature.
Notes
- Drain cooked bacon on paper towels before crumbling to avoid excess grease in the batter.
- If you use a larger than 10-cup capacity Bundt pan, the resulting cornbread will not be as deep and the bake time will likely be shorter. Start checking for doneness at the 22 minute mark.
- To reheat slices, place them in the microwave for 10-15 seconds, or rewarm wrapped in foil in a 300F/150C oven for 15 minutes.
Black pepper and green onion? Count me in!
What great recipes for the holidays! Thank you. It's true that holidays take on a different tenor the older you get.
These look really delicious. I can only imagine how they taste like warm from the oven.
These look really amazing. Thanks for the recipe.
These look really amazing. Thanks for the recipe.
It all looks amazing. Especially those gorgeous biscuits!
You've been busy lately!
Stacey
Mmm, those biscuits look so good - and they're so high! I love the flavors of black pepper and green onions together.
Your biscuits look amazing! Wish I could have one right now.
Those pepper and scallion biscuits are beauties, I tell ya. Thanks for the recipe.