JALAPEÑO BACON CHEDDAR BUTTERMILK CORNBREAD

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Wet Ingredients:

  • 1 cup of buttermilk
  • 1/2 cup of unsalted butter, melted and cooled
  • 2 large eggs

Mix-Ins:

  • 1 cup of shredded sharp cheddar cheese
  • 1/2 cup of cooked bacon, crumbled
  • 1-2 jalapeños, seeded and finely chopped

Directions for Jalapeño Bacon Cheddar Buttermilk Cornbread

Preparing the Cornbread:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Add Mix-Ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped jalapeños until evenly distributed.

Baking the Cornbread:

  1. Pour Batter: Pour the batter into the prepared skillet or baking dish and spread it out evenly.
  2. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving.

Kitchen Equipment Needed

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch cast-iron skillet or baking dish
  • Spatula
  • Knife and cutting board

Storing Leftovers

Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven until heated through.

Recipe Notes and Tips

  • Adjusting Heat: If you prefer a milder flavor, use one jalapeño or remove the seeds entirely. For extra heat, leave some seeds in or add an additional jalapeño.
  • Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack or smoked gouda would be excellent alternatives to cheddar.
  • Bacon Tips: Cook the bacon until it’s crispy for the best texture in the cornbread. You can also use pre-cooked bacon bits to save time.

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