Description

What if cornbread wasn’t just a side dish, but the star of the table? This Spicy Cheddar and Bacon Cornbread Delight takes everything you love about classic cornbread and dials it up with smoky bacon, gooey cheddar cheese, and spicy jalapeños. Perfect for potlucks, barbecue nights, or cozy family dinners, this moist and savory cornbread is guaranteed to impress.

Ingredients

Wet 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)

Dry Ingredients:

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

Add-Ins:

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 for milder heat)

Garnish (optional):

Additional jalapeño rings for decoration

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Instructions

1. 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. This prevents sticking and adds a crisp texture to the edges of the cornbread.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, buttermilk, whole milk, sour cream, and honey.
Make sure the mixture is smooth and well-combined to ensure even moisture in the cornbread.

3. Combine the Dry Ingredients

In another large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
Stir thoroughly to evenly distribute the leavening agents and flavorings.

4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing, as this can make the cornbread dense or tough.

5. Add the Mix-Ins

Fold in the melted butter, sweet corn kernels, diced bacon, and half of the grated cheddar cheese.
Stir until these ingredients are evenly distributed throughout the batter for pockets of flavor in every bite.

6. Pour and Garnish

Pour the batter into the prepared baking pan or skillet.
Sprinkle the remaining cheddar cheese over the top, followed by the diced jalapeños.
For an extra decorative and spicy touch, arrange jalapeño rings on top of the batter.

7. Bake the Cornbread

Place the pan in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
The edges should be slightly crisp, while the cheese on top should be bubbly and lightly browned.

8. Cool and Serve

Allow the cornbread to cool in the pan for at least 10 minutes before slicing.
This resting time ensures the cornbread sets properly, making it easier to cut and serve.

Notes

For Crispy Edges: Use a cast-iron skillet for beautifully crisp edges and a rustic presentation.
Heat Level: If you prefer a less spicy cornbread, remove the seeds and membranes from the jalapeños or reduce the amount used. For extra spice, leave them in or add a pinch of cayenne pepper.
Custom Cheese: While sharp cheddar is perfect, feel free to experiment with other cheeses like pepper jack or gouda for different flavor profiles.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Southern-Inspired