Cornbread is a comfort food for many of us. I grew up eating it with dinner and then enjoying leftovers the next morning with milk and maple syrup — which may seem odd to some, but it’s delicious. My husband, who comes from the South, prefers cornbread that isn’t overly sweet. To satisfy both tastes, I created a savory, loaded cornbread that pairs well with dinner and is hearty enough to enjoy for breakfast without syrup.
Bacon Jalapeno Cornbread
Recipe Type: Side Dish
Author: Claire Dieterich
Prep time:
Cook time:
Total time:
Serves: 9 squares
A savory, loaded cornbread that complements a wide range of main dishes and works well for breakfast or dinner.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1 cup milk
- 1/3 cup canola or vegetable oil
- 1 large egg
- 2 jalapeños, seeded and finely chopped
- 10 slices bacon, cooked, drained, and crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Spray an 8 x 8-inch baking pan with non-stick cooking spray or grease it lightly.
- In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined.
- In another bowl, whisk together the milk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
- Fold in the chopped jalapeños and crumbled bacon evenly through the batter.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the edges are golden and a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before cutting into squares and serving.
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