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Best Cornbread Ever: Cheesy Bacon Jalapeno Cornbread

Best Cornbread Ever: Cheesy Bacon Jalapeno Cornbread


  • 5 slices of bacon fried crisply and chopped finely
  • 8 ounces of cheddar cheese shredded
  • 1/3 Cup of finely chopped pickles Jalapeno peppers
  • 3 Cups All-Purpose Flour
  • 1 Cup Yellow Cornmeal
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons baking powder
  • 2 teaspoons salt
  • 1 Cup of milk
  • 1 Cup of Buttermilk
  • 1 Cup unsalted butter melted
  • 4 large eggs slightly beaten


  1. Pre-heat oven to 350F.
  2. You will need a large iron skillet – you can use a 9 x 13 Pyrex dish if you like but it won’t be the same. Using some of the bacon grease from frying the bacon, grease the inside bottom and sides of the iron skillet lightly and set aside.
  3. Mix all the dry ingredients together.
  4. Whisk all the wet ingredients together and then mix into dry only until mixed………it’s going to be lumpy and grainy looking.
  5. Fold in the peppers, cheese, and bacon then set bowl aside to sit for 10 minutes.
  6. During those 10 minutes put the iron skillet in the oven and let it heat up.
  7. At the end of the 10, pull the skillet out of the oven and pour the batter into the skillet……you will hear it sizzle.
  8. Bake for anywhere from 30 minutes to 55 minutes. Basically, until a toothpick comes out clean when stuck in the middle.
  9. Let it cool for 10 minutes and you can begin slicing.