Best 2 Bacon Cheddar And Jalapeno Cornbread Recipes

Welcome to a delightful culinary journey where flavors dance and textures harmonize. Get ready to embark on a delectable adventure with our Bacon Cheddar and Jalapeño Cornbread, a savory symphony that will awaken your taste buds. This exceptional cornbread combines the smoky goodness of bacon, the sharp tang of cheddar cheese, and the fiery kick of jalapeños, creating a tantalizing taste experience. But that's not all; we've also included an irresistible collection of cornbread recipes that offer a diverse range of flavors and textures, ensuring there's something to satisfy every palate. From the classic Southern Cornbread to the unique Sweet Cornbread with Blueberry Compote, each recipe promises a culinary adventure you won't soon forget.

Let's cook with our recipes!

JALAPENO, BACON AND CHEDDAR CORNBREAD

Jalapeno, Bacon and Cheddar Cornbread image

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

2 cups cornmeal
2 cups all-purpose flour
1 1/2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 strips center-cut applewood-smoked bacon
2 jalapeno chiles, seeded, deveined and finely diced
2 cups buttermilk
3/4 cup vegetable oil
2 large eggs, lightly beaten
8 ounces white Cheddar, shredded (about 2 1/2 cups)
2 tablespoons unsalted butter, melted

Steps:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.

BACON CHEDDAR AND JALAPENO CORNBREAD

BACON CHEDDAR AND JALAPENO CORNBREAD image

Categories Bread Pork Side

Yield 12 muffins

Number Of Ingredients 9

Ingredients

5 strips Maple Leaf Bacon
1 ½ cups Cornmeal
½ cup All Purpose Flour
2 tsp Baking Powder
3 tbsp Sugar
2 Jalapenos
1 cup Shredded Cheddar Cheese
2 Eggs
1 ½ cups Sour Cream

Steps:

1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins. 2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl. 3. Cut your jalapenos in half and seed them 4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy! 5. Add in your jalapenos along with about ¾ of your shredded cheddar cheese. 6. Dump in your sour cream and eggs and begin to mix everything together gently. 7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad! 8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese. 9. Bake at 450F for about 10-12 minutes.

Tips:

For the best flavor, use freshly grated cheddar cheese and chopped jalapenos.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be sure to grease the cornbread pan well before pouring in the batter, to ensure that the cornbread doesn't stick.
Bake the cornbread until a toothpick inserted into the center comes out clean, to ensure that it is cooked through.
Let the cornbread cool for at least 10 minutes before slicing and serving, to allow it to set.

Conclusion:

This bacon cheddar jalapeno cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its moist and fluffy texture, cheesy and spicy flavor, and crispy bacon bits, this cornbread is sure to be a hit with everyone at the table. So next time you're looking for a tasty and satisfying side dish, give this bacon cheddar jalapeno cornbread a try – you won't be disappointed!