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Bacon, Jalapeno, and Cheese Skillet Cornbread |Cooking With Carolyn

Copyright © 2016 by Cooking With Carolyn

Ingredients Yield: 8 Servings

· 1 Cup All Purpose Flour

· 1 Cup Yellow Cornmeal

· 1/4 Cup Granulated Sugar

· 1 Tablespoon Baking Powder

· ½ Teaspoon Baking Soda

· 1¼ Cups Buttermilk, room temperature

· 4 Tablespoons Melted Butter, slightly cooled

· 2 Eggs, beaten, room temperature

· 7 Slices Thick Cut Smoked Bacon, cooked, divided 5 slices for the batter & 2 slices for topping, bacon fat reserved

· 2 Large Jalapenos, your choice to remove the seeds and ribs or not, finely diced

· 1 Cup Shredded Cheese, your choice

· 5 to 6 Green Onions, chopped including some of the green

· 2 Cloves Garlic, finely minced


Preheat oven to 400 degrees F

Chop the green onions and garlic, set aside. Slice a few slices of the jalapeno for the top of the cornbread and finely dice the remaining, set aside. Grate the cheese and divide ¾ cup for the batter and ¼ cup for the topping, set aside.

Using a 10 inch cast iron skillet, cook the bacon over medium-high heat just until it is crispy. Drain on paper towels and pour all of the bacon fat into a small bowl except 1 tablespoon.

Place the skillet back over medium-high heat and sauté the green onions for 1 minute then add the garlic and sauté for another 30 seconds. Place the green onions and garlic in a small bowl and set aside.

Pour 1 to 2 tablespoons of bacon fat into the skillet and preheat the skillet in the oven for 15 to 20 minutes while the batter is being prepared.

Chop the bacon, 5 slices for the batter and 2 slices for the top, aside. Combine the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl and mix thoroughly with a whisk. Make a well in the center of the dry mix. Using a whisk, mix the buttermilk, melted butter, and eggs in the center of the bowl then slowly mix in the dry mixture from the sides of the bowl. Mix just until combined. Fold in 5 slices of chopped bacon, diced jalapenos, greens onions, garlic and ¾ cup of cheese. Do not over mix. Once the skillet is preheated carefully pour the batter in, it may sizzle, and top with the remaining bacon, jalapeno and cheese. Bake at 400 degrees for 25 to 30 minutes. Once done, let the cornbread cool for at least 20 minutes in the skillet before cutting.


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