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
This southwestern inspired cornbread is packed with a salty kick from bacon and spicy punch from the jalapenos.
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 Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 575mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Harriet Irwin
Saturday 9th of March 2013
mmm, this cornbread looks awesome! Looks so good! Haha – woohoo! I love it.
Jessica
Monday 21st of January 2013
Bacon cornbread is totally my husband's thing! He always gets these scones from the bakery but I'd love to make it for him at home sometime.
Darlene Warren
Sunday 11th of December 2011
i’ve been craving hot oats every morning lately…no idea why! Mmm this looks tasty!
Bacon jalapeno herb cornbread | BACON BLOG
Saturday 16th of July 2011
[...] reading here: Bacon jalapeno herb cornbread (function(){var acId = "49ccbfe0-7abc-012e-60fa-12313b091c99";document.write( ''+ acId+ ''+ ''+ [...]
sheila @ Elements
Friday 15th of July 2011
This looks wonderful!!! I've never tried cornbread with jalepenos and bacon but it sounds awesome!! Would go perfect with a bowl of chili! :)