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Bacon Jalapeno Herb Cornbread
This southwestern inspired cornbread is packed with a salty kick from bacon and spicy punch from the jalapenos.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
bacon cornbread, bacon jalapeno herb cornbread
Servings:
8
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
209
kcal
|
Carbohydrates:
30
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
55
mg
|
Sodium:
575
mg
|
Fiber:
2
g
|
Sugar:
5
g