Savory and slightly sweet, Southern Cheesy Jalapeno Bacon Skillet Cornbread, is full of smokey bacon, spicy jalapenos, and cheese. Alone or as a side, this cornbread recipe is delectable!
Light and moist, this cornbread is filled with great flavors. I like to serve it with ‘country-style’ vegetables, as well as chili, stew, and vegetable soup.
Being a Southern girl, I’ve had many different variations of cornbread. Growing up I had straight-up cornbread with no cheese, bacon, or sausage added.
Here are some more cornbread recipes you may like.
- Blueberry Buttermilk Cornbread
- Cheesy Chorizo Cornbread
- Sweet Potato Cornbread
- Cheddar Jalapeno Cornbread Biscuits
- Bacon Broccoli Cornbread
- Best Hoecakes
- More Drool-worthy Southern Foods
As well, the preparation can vary the taste and texture. To get that crispy edge, pour the batter in a super-hot cast-iron skillet. I always cook cornbread in a cast-iron skillet. This one measured 9 inches in diameter. If you don’t have a cast-iron skillet, you can use a 9-inch square or 9-inch round pan as long as the sides are 2.5 to 3 inches tall.
Southern Cheesy Jalapeno Bacon Skillet Cornbread
I’m a big cheese fan and put two cups of shredded cheddar cheese in this recipe. If you don’t like cheddar, use your favorite cheese or leave it out altogether. As well, you can simply reduce the amount of cheese to one or 1.5 cups of cheese.
Furthermore, feel free to use more or less chopped jalapeno. I used one large jalapeno which measured about 1/3 cup. Also, jalapenos vary greatly in the level of heat they contain so I recommend tasting it before adding it to your recipe. You can then adjust the amount based on heat.
Then, of course, you can leave the bacon or put more in. I added about 1 cup of cooked, chopped bacon. You’ll want to cook it crisp so it doesn’t become soggy in the batter. Additionally, you could add chopped ham to this instead of bacon.
Southern Cheesy Jalapeno Bacon Skillet Cornbread
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Save To Your Recipe BoxIngredients
- 6 slices bacon cooked and crumbled
- 1 large jalapeno diced (about 1/3 cup)
- 1 small onion diced (about 1/2 cup)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 cup whole milk
- 1 tablespoon sugar optional
- 1 tablespoon baking powder
- 1/2 teaspoon salt adjust if your bacon is salty
- 2 large eggs beaten
- 1/4 cup butter melted
- 2 cups shredded cheddar cheese
- 2 tablespoon vegetable oil
Instructions
- Preheat the oven to 425 degrees.
- Cook bacon. Remove from the skillet and drain then crumble it. Reserve the drippings.
- Saute onion and jalapeno in bacon drippings for 3 to 4 minutes or until they begin to soften. Remove the onion and jalapeno to a platter. Place the skillet in your oven to heat (add oil if there isn't enough bacon grease in it.)
- In a bowl combine cornmeal, flour, baking powder, salt, and sugar.
- Pour the milk mixture along with the bacon, onions, jalapenos, and cheese into dry ingredients (cornmeal, flour, baking powder, salt, and sugar) and stir until just combined. Do not over-mix.
- Pour batter into hot skillet.
- Bake 23 to 25 minutes. Top will not get very brown. Cornbread is done when a wooden pick inserted into the center of the cake comes out clean or with dry crumbs.
Nutrition
Kat says
I just made this today, and it is fantastic. I served slices with honey drizzled on top.
I used 1/4 cup pickled jalapeño because that’s what I had on hand, and for the cheese I used half cheddar and half pepperjack.
I used the grease in the pan from the bacon to cook the onions and peppers and then once I added that to the batter I put the pan in the oven to continue to heat. I did notice in the recipe you don’t state when or how to add the bacon back in. I just added it with the onions and peppers and that worked fine.
Can you clarify if the nutritional information is for 1/8 of the recipe? Thanks!!
Paula says
Oh, I’ll clarify that, thanks. Yes, the nutritional info is for 1/8th of the recipe.
Helen says
Sounds like it taste really good.
Nancy Shouse says
I want this recipe please