Bacon Jalapeno Herb Cornbread

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.

Bacon Jalapeno Herb 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 jalapeno (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.

Bacon Jalapeno Herb Cornbread

Minced peppers, crumbled bacon and chopped parsley make these hot, salty and fresh all at the same time.

Bacon Jalapeno Herb Cornbread

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.

Bacon Jalapeno Herb Cornbread

Bacon Jalapeno Herb Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This southwestern inspired cornbread is packed with a salty kick from bacon and spicy punch from the jalapenos.


  • 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/jalapenos (I used half a jalapeno & 1 1/2 small hot peppers)
  • handful of chopped parsley


  1. Preheat oven to 400 degrees.
  2. Cook bacon strips in skillet until crispy. Reserve bacon grease.
  3. Crumble/chop bacon into small pieces.
  4. Combine first 6 ingredients in a large bowl and whisk together.
  5. Add buttermilk, eggs, bacon grease, bacon, peppers & parsley and whisk to combine.
  6. Pour into 9 inch greased baking/casserole dish and bake for about 30 minutes until the top starts to lightly brown.
  7. Serve warm.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

filed in: Baked Goods
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  1. sarah (sarah learns)

    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.

  2. Cait's Plate

    Oh my – that second to last picture is a foodgawker submission! :)

    That looks AWESOME so I can only imagine how delicious it tastes.

  3. thehealthyapron

    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!

  4. Becca

    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

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  6. Charissa

    Looks so good! I’m making cornbread tonight too! My Dad is gluten free so I have to make a gluten free version, but this looks epicly tasty!!!

  7. Chris

    I agree, cornbread is a winter food. But after looking at your cornbread I am ready to eat some in this 102 degree Houston heat.

    The peppers are looking great.

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