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
Ingredients
- 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
- 1/2 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 oven to 425 degrees. Place oil in skillet and place skillet in oven while the oven is preheating.
- Saute onion and jalapeno in bacon drippings 3 to 4 minutes or until they begin to soften.
- Cook and crumble bacon
- In a bowl combine cornmeal, flour, baking powder, salt, and sugar.
- Pour milk mixture, onions, and jalapenos into dry ingredients and stir until just combined.
- Stir in cheese. Do not over stir.
- 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.
Notes
Nutrition
Helen says
Sounds like it taste really good.
Nancy Shouse says
I want this recipe please