Bacon Jalapeño Cornbread Bacon Jalapeño Cornbread

Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 10 minutes
  • Total time 40 minutes
  • Portion size 8 servings
  • Credits : Canadian Living



Preheat oven to 450°F. In 8-inch cast-iron skillet on medium heat, cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Drain bacon on paper towel-lined plate; set aside. Remove all but 2 tbsp bacon fat from skillet. Transfer skillet to oven.

In bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt; set aside. In measuring cup, combine melted butter, buttermilk and egg. Stir into reserved cornmeal mixture. Stir in threequarters of the reserved bacon and three-quarters of the jalapeño.

Carefully remove hot skillet from oven; gently pour batter into skillet. Sprinkle remaining bacon and jalapeño over top. Bake until toothpick inserted in centre of bread comes out clean, 20 to 25 minutes. Cut into wedges to serve. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)

Nutritional facts Per serving: about

  • Calories 235
  • Total fat 8 g
  • Saturated fat 4 g
  • Cholesterol 50 mg
  • Sodium 485 mg
  • Total carbohydrate 30 g
  • Fibre 2 g
  • Sugars 7 g
  • Protein 10 g
  • Iron 1.4 mg
Share X
Appetizers & Snacks

Bacon Jalapeño Cornbread