Bacon Cheddar Jalapeno Cornbread
Happy (almost) fall, friends of Lil’ Luna! It’s Samantha from the House of Five Hearts, and I’m so excited to be back today with the perfect accompaniment to all these cool weather comfort foods. What does a chunk of Bacon Cheddar Jalapeno Cornbread sound like?
As the temperature (eventually, luckily) drops, I don’t think there’s anything better than cornbread to soak up soups, stews, or crushed peppers. In fact, I keep a large jar of homemade cornbread in the pantry throughout the fall and winter so I can effortlessly whip up a pot of golden deliciousness at my call.
But this cornbread? Well, oozing melted cheese, studded with crispy bacon, and sprinkled with crumbled jalapenos, this version is so delicious that it doesn’t even need soup to justify it. Feel free to swap out the cheese if you want – Monterey Jack or even Pepper Jack are delicious – but make sure you don’t skimp on the bacon. 😉 As long as you remove the seeds and membrane from the jalapenos, they should bring flavor rather than heat, but you can always omit them if you don’t like peppers.
I hope you enjoy the alternation of seasons, whether your favorite fall highlights are fall foliage, football (I! I! I!), cozy scarves and boots, or warm and inviting comfort food. I hope this Bacon Cheddar Jalapeno Cornbread makes those comfort foods even better!
Prep time 5 minutes
Cook Time 25 minutes
Total time 30 minutes
Serving Size 12
Calories 356 kcal
by Lil’ Luna
- 2 cups cornmeal
- 1 1/3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon honey
- 1 2/3 cups milk, 2% or higher
- 3 jalapenos, seeds and membranes removed and chopped (more or less to taste)
- 4 ounces Colby Jack cheese, shredded (optional)
Preheat oven to 400°F. Grease a 9×13 plate and set aside.
In a large bowl, combine cornmeal, flour, baking powder and salt.
Add the butter, sugar, honey, eggs and milk and beat until combined (or if you want cheese). Stir in chopped jalapeños and pour into a greased plate.
Bake for 24-28 minutes or until a toothpick inserted in the center comes out clean.
I may be a little obsessed with cornbread, so this recipe looks great! !
This will be the perfect addition to all the soups we’ll be making soon. 😉
For more great recipes from her, be sure to check out the House of Five Hearts.
Speaking of soups, I think this cornbread goes really well with these…
Crock Pot Green Chile Enchilada Soup
Chicken Tortilla Soup
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