Bacon and Jalapeno Cornbread
I have hated cornbread – always. I think it was a texture thing when I was little. So, when I was out with my husband about a week ago and we were enjoying drinks and the nice weather… the waiter came by and Mike orders cornbread. I was a little miffed. I knew he wasn’t going to eat it all himself, and I don’t really like it. I just thought, well, that’s going home with us. Reluctantly I took a bite – I was blown away. (Insert a reminder here that you don’t hate everything you used to hate when you were a kid just because you haven’t had it since!)
It was awesome… the outside was dark and crunchy and the inside wasn’t grainy it was delish and spicy – which made me so happy. Plus, there was honey butter. Which just made the whole thing better. I went home DETERMINED to make cornbread. How hard can it be right?
And yes, I put the butter in a shot glass when it was complete – did I mention that we are classy over here!?
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Bacon and Jalapeno Cornbread
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
Ingredients for the cornbread:
2 cups yellow cornmeal
2 cup of flour
1 and 1/2 tablespoons sugar
1 tablespoon and 1 teaspoon baking powder
2 and 1/2 teaspoons salt
2 cups of milk
1/2 cup vegetable oil
2 eggs, beaten
4 jalapenos, minced
4 slices of bacon
2 tablespoons butter
Ingredients for the butter:
2 tablespoons of stick butter, room temperature
1 heaping teaspoon of honey
1 dribble - not a spash (very scientific I know) of vanilla extract
Directions:
Fry up four slices of bacon in a skillet - set aside. In a large mixing bowl mix together all the ingredients (cornmeal to eggs) it should be well beaten and mixed together. Then, slice up your jalapenos - mincing the shell only - the ribs and the seeds have the most heat, so avoid those if you don't want it to be too spicy! I de-ribbed and seeded all but one - added the seeds in from one jalapeno only. Then I sliced up the bacon into little bits and folded both the jalapeno and the bacon into the mixing bowl.
I then heated my (10 inch) cast iron skillet with two tablespoons of butter in it and I swirled the butter all the way up the sides of the pan. When the butter was fully melted, I poured the mixture from the bowl into the cast iron skillet.
Bake at 425 for about 30 minutes.
For the Butter - Mix together - I only made a small amount because I didn't want tons of honey butter leftover! It was just Mike and I for dinner!
Hi, my name is 
This looks soooo yummy! I love cornbread, you’re crazy
Have you ever tried Boston Market Cornbread? My husband loves it and I found a cheater recipe as well— use one box of jiffy corn bread mix (it’s like 50 cents in the grocery store)– then use one box of jiffy yellow cake mix— make them according to the directions on the box but mix them together–
I’ve also had cornbread with corn and bacon in it before as well– maybe this might help your aversion! I have an old family recipe but it’s crumbly and definitely cornbread!
What to do if I dont have a cast iron skillet?
That’s much too mature for my itty bitty amateur kitchen! 
(Cara, that sounds delish too)
You can use a 9 inch round pan – with this recipe you might need to use two round pans. You could also just use a 9×13 cake pan!
Thank you!!
This is definitely on my list! Love your blog!