If you’re craving a savory twist on classic cornbread, this Spicy Cheddar and Bacon Cornbread brings a mouthwatering combination of flavors and textures to the table. Infused with sharp cheddar, smoky bacon, and the heat of jalapeños, this recipe offers a perfect balance between comfort food and bold, exciting flavors. With a golden, crusty top and a tender, moist interior, each bite is packed with cheesy goodness, a hint of spice, and a bit of crunch from the corn. This cornbread is perfect as a side dish, snack, or even as a standalone treat!
Ingredients
- 3 large eggs at room temperature
- 1 cup buttermilk (237 ml) at room temperature
- 1 cup whole milk (237 ml) at room temperature
- ½ cup sour cream (114 grams) at room temperature
- 2 tablespoons honey (42 grams)
- 1 ½ cups yellow cornmeal (274 grams), preferably stone-ground
- 1 ½ cups all-purpose flour (191 grams)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 2 tablespoons granulated sugar (25 grams)
- ¾ teaspoon salt
- 4 tablespoons unsalted butter, melted (57 grams)
- 8 ounces sweet corn kernels (227 grams), fresh or canned, drained and rinsed
- 1 pack bacon (12-13 slices), cooked, cooled, and diced
- 2 cups sharp cheddar cheese (8 ounces / 226 grams), grated and divided
- 4 jalapeños, diced (remove seeds and membranes if you prefer milder heat), plus additional jalapeño rings for garnish, optional
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking pan or a large cast-iron skillet generously with butter or nonstick spray to prevent sticking and add a slight crispness to the edges.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey until smooth and well combined. This mixture will help keep the cornbread moist and give it a rich, tangy flavor.
- Combine Dry Ingredients: In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt. Mix until the ingredients are thoroughly blended to ensure even baking and a consistent texture.
- Bring it Together: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; cornbread can become tough if overworked.
- Add the Goodies: Gently fold in the melted butter, sweet corn kernels, diced bacon, and half of the grated cheddar cheese. Mix until they’re evenly distributed throughout the batter for bursts of flavor in every bite.
- Pour and Garnish: Pour the batter into the prepared baking pan or skillet. Evenly distribute the remaining cheddar cheese over the top, then add the diced jalapeños. Arrange additional jalapeño rings over the batter if you’d like an extra pop of color and spice on top.
- Bake: Bake for 25-30 minutes, or until the cornbread turns a deep golden brown and a toothpick inserted into the center comes out clean. The top should be firm, and the cheese will be bubbly and lightly browned.
- Cool and Serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. This resting period helps the cornbread set, making it easier to cut and serve without crumbling.
Conclusion
This Spicy Cheddar and Bacon Cornbread is an irresistible twist on a classic. Each slice combines the satisfying crunch of sweet corn with the richness of cheddar, the smokiness of bacon, and the warmth of jalapeños. It’s a versatile side dish that pairs beautifully with chili, soup, or BBQ, but it’s also delicious enough to enjoy on its own. This cornbread will become a favorite at family gatherings, potlucks, or any occasion where you’re looking to impress with a bit of bold flavor!