Southern Spice: Cheesy Bacon Jalapeño Cornbread Recipe

Elevate your cornbread game with this irresistible Bacon Jalapeno Cornbread recipe, now with a twist! Adding a touch of sour cream to the batter lends a creamy richness, while incorporating roasted poblano peppers infuses the cornbread with an extra depth of flavor and a hint of spice. Crispy bacon, fiery jalapeños, and smoky poblanos combine harmoniously with the sweetness of cream-style corn and a generous amount of cheddar cheese, resulting in a moist and flavorful cornbread that’s sure to tantalize your taste buds.

To create the basketweave, simply lay the bacon strips in an alternating pattern, weaving them over and under each other on a cutting board off to the side before transferring the lattice to the skillet. This technique not only adds visual appeal but also helps to distribute the bacon drippings evenly, preventing the cornbread from sticking and enhancing its flavor. The bacon lattice not only adds an elegant finish to the cornbread but also ensures that every bite is infused with savory bacon flavor, keeping the cornbread moistened with the drippings.

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This recipe originally hails from Duck Dynasty’s Mrs. Kay and has become a beloved favorite, even for those who may not be fans of the show. It pairs wonderfully with dishes like chicken and sausage gumbo or a hearty chili, making it a versatile and satisfying addition to any meal. Give it a try and experience just how good it truly is!

Southern Spice: Cheesy Bacon Jalapeño Cornbread Recipe

Ingredients:

• 10 slices bacon
• 1 1/2 cups yellow cornmeal
• 1 tbsp baking powder
• 1 1/4 tsp salt
• 1 (8.25-oz) can cream-style corn
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 2 jalapeno peppers, seeded and finely chopped
• 1 roasted poblano pepper, peeled, seeded, and finely chopped
• 1/3 cup sour cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup mild cheddar cheese, grated (or Mexican cheese blend, or cheddar Jack)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Arrange bacon slices in a basketweave pattern on a cutting board off to the side. Once woven, transfer the bacon lattice to the bottom of a 10 ½ x 2-inch cast-iron skillet. Place skillet in the oven for 15 to 20 minutes or until bacon drippings evenly cover the bottom of the skillet.
2. Tilt the skillet to distribute drippings evenly. (Drippings will prevent cornbread from sticking)
3. In a large bowl, whisk together cornmeal, baking powder, and salt; set aside.
4. Whisk together corn, buttermilk, vegetable oil, eggs, sour cream, and the roasted poblano pepper; stir into the cornmeal mixture. Stir in jalapeno peppers and all of the cheese just until blended. Spoon batter into the skillet over the centered bacon lattice. Bake at 400 degrees Fahrenheit for 25 minutes.
5. Remove from the oven; sprinkle remaining cheese over the bread.
6. Bake for an additional 10 minutes until the cheese melts and the bread is golden. Remove from the oven to a wire rack; let stand for 10 minutes. Loosen edges and sides of the bread with a metal spatula; flip the bread onto a serving plate. Let stand for 5 minutes before serving.

Enjoy your Bacon Jalapeno Cornbread!