Jalapeno Bacon Cheddar Cornbread
Spice it up with fresh jalapeno cornbread, made in a cast-iron skillet.


  1. Position a rack in the center of the over and heat to 400 degrees.
  2. Cook the bacon in a 9-inch cast iron skillet over medium heat until it starts to sizzle. Regulate the heat so that it cooks slowly and evenly, stirring occasionally.
  3. Once the bacon has started to color, stir in the scallions and continue to cook until the bacon is crisp, about 5 minutes longer.
  4. As soon as you start cooking the bacon, combine all the dry ingredients and cheese in a medium bowl and stir well to mix. In a 2-cup measuring cup, whisk the milk and eggs together and set near the bowl.
  5. Once the bacon is ready, add the bacon, egg mixture and melted butter to the dry ingredients. Use a large rubber spatula to mix the batter smooth.
  6. Set the empty skillet over medium heat (it doesn’t matter if a few pieces of bacon and scallion have remained behind) and let it heat for a minute. Pour in the batter. Arrange jalapeno peppers on the surface. Bake the cornbread until it has risen and firm, about 20 minutes.

Tips & Notes

This recipe was originally written for a 9-inch skillet. If using a cast-iron wedge pan, heat in the oven while cooking the bacon in a separate skillet on the stovetop. The recipe will fill the wedge pan with enough extra batter to fill a round mini server as well.


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