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
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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.

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 (it’s similar to these sausage muffins just in bread form) with some scrambled eggs.

Or, enjoy it as a snack with a pat of butter. I promise it will be delicious either way.


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Bacon Jalapeno Herb Cornbread

Servings: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 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/jalapeños, I used half a jalapeño & 1 1/2 small hot peppers
  • handful of chopped parsley


  • 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.


Serving: 1SERVINGCalories: 209kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 55mgSodium: 575mgFiber: 2gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American

Founder and Writer at Running to the Kitchen | About

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.

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