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Bacon, cheddar and jalapeno cornbread bundt.

Bacon, Cheddar, and Jalapeño Cornbread

Julie Hession
This easy and flavorful bacon, Cheddar and Jalapeño cornbread is the perfect accompaniment to a warm bowl of soup or a big green salad. Or simply spread a thick slice with some sweet, creamy honey butter and enjoy it on its own!
Prep Time 15 minutes
Cook Time 30 minutes
Servings 20 slices
Calories 201 kcal
5 from 10 votes
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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. 

Nutrition

Calories: 201kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 236mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
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