This southwestern inspired cornbread is packed with a salty kick from bacon and spicy punch from the jalapenos.
I have no idea what made me think of making cornbread on a 97 degree day.
Cornbread is usually a winter comfort food for me but today when I saw the hot peppers in the grocery store my mind instantly went to cornbread.
And bacon.
I’m calling it destiny that there were exactly 3 strips of bacon left in the fridge on their last leg.
Tasty destiny.
Are these not the ugliest cutest peppers you’ve ever seen?
I have no idea what kind they are, the Asian produce store simply labels them “hot peppers.” They’re not quite as hot as a jalapeño (which I found out after cutting a piece off, praying I wasn’t about to eat something equivalent to a scotch bonnet and popping it in my mouth) but, they definitely have a bit of kick in them.
All minced up they make the cornbread pretty.
Minced peppers, crumbled bacon and chopped parsley make these hot, salty and fresh all at the same time.
Eat it with a big Greek salad and call it dinner.
Have it for breakfast with some scrambled eggs.
Or, enjoy it as a snack with a pat of butter. I promise it will be delicious either way.
MORE CORNBREAD RECIPES TO TRY:
Vegan Cornbread (Gluten-Free)
Sweet Potato Cornbread
Vanilla Pumpkin Skillet Cornbread
Bacon Jalapeno Herb Cornbread
Ingredients
- 1 cup yellow corn meal
- 1 cup all purpose unbleached flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 tablespoons bacon grease
- 1 cup buttermilk
- 3 strips of bacon
- 1/4 cup minced hot peppers/jalapeños, I used half a jalapeño & 1 1/2 small hot peppers
- handful of chopped parsley
Instructions
- Preheat oven to 400 degrees.
- Cook bacon strips in skillet until crispy. Reserve bacon grease.
- Crumble/chop bacon into small pieces.
- Combine first 6 ingredients in a large bowl and whisk together.
- Add buttermilk, eggs, bacon grease, bacon, peppers & parsley and whisk to combine.
- Pour into 9 inch greased baking/casserole dish and bake for about 30 minutes until the top starts to lightly brown.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Mmmm i’ve just got back from training and I am craving carby bready type food and now more specifically your Bacon Jalapeno Herb Cornbread! Looks fantastic!! Pictures are awesome too! :)
I’ve actually NEVER had cornbread, but have been looking for a good recipe to bake up to go with pull pork… the fact this has bacon in it makes me think I have a winner! lol
this would be perfect with pulled pork! Hope you try it :)
I also LOVE cornbread. I guess I also don’t really think of it but in the winter time with some chili but this sounds so good! I would probably omit the hot peppers though…not a fan of spice!
Tasty destiny! I love it. Cornbread is the best!
I think I need to make this bread right now…
Ah…yum! I need to try this!
Ah! We read each other’s minds today. I posted jalapeno corn muffins (me = muffin monster), but I think bacon would have been a great addition!
Oh my – that second to last picture is a foodgawker submission! :)
That looks AWESOME so I can only imagine how delicious it tastes.
haha submitted already with fingers crossed! :)
Haha – woohoo! Good luck!
mmm, this cornbread looks awesome! i would totally make it even though it’s summer, too! i’ve been craving hot oats every morning lately…no idea why! oh well, they are definitely delicious.
My heart lies with your cornbread… :)
I love me some bacon!