Jalapeño Cornbread with Bacon & Cheddar
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Handle the Heat · by Tessa Arias★ 4.9 (9)

Jalapeño Cornbread with Bacon & Cheddar

NUTRITION · PER SERVING70M COOK
CAL 20%·PRO 28%
CARBS 47G47% OF CAL
4G FIBER26G OTHER16G TOTAL SUGAR
FAT 18G39% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, fluffy cornbread studded with bacon, sharp cheddar, and spicy jalapeños. Buttery and slightly sweet, ideal alongside barbecue or a bowl of chili.

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Nutrition & ingredients

Ingredients

serves 10
  • 3 large eggs, (at room temperature)
  • 1 cup (237 ml) buttermilk, (at room temperature)
  • 1 cup (237 ml) milk, (at room temperature)
  • ½ cup (114 grams) sour cream, (at room temperature)
  • 2 tablespoons (42 grams) honey
  • 1 1/2 cups (274 grams) yellow cornmeal, (preferably stone-ground)
  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons (25 grams) granulated sugar
  • 3/4 teaspoon fine sea salt
  • 4 tablespoons (57 grams) unsalted butter, (melted)
  • 8 ounces (227 grams) fresh or canned sweet corn, (drained and rinsed)
  • 12-13 pieces (1 pack) bacon, (cooked, cooled and diced)
  • 2 cups (8 ounces / 226 grams) sharp cheddar cheese, (grated, separated)
  • 4 jalapeños, (diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional)
PREP
10M
SODIUM
592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.