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.

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.

Table of Contents

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

Southern Cheesy Jalapeno Bacon Skillet Cornbread is ever so slightly sweet. It's full of smoky bacon, spicy jalapenos, and creamy cheese. Alone or as a side, this cornbread recipe is so good!

Author: Paula

5 from 4 votes

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Prep Time: 15

Cook Time: 23

Total Time: 38

Servings: 8 slices

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Ingredients

6 slices bacon cooked and crumbled
1 large jalapeno pepper diced (about 1/3 cup)
1 small white onion diced (about 1/2 cup)
1 cup cornmeal
½ cup all-purpose flour
1 cup whole milk
1 tablespoon granulated 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 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.
Combine milk, eggs, and butter in another bowl.
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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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7 Comments

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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!!