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Bacon Jalapeno Cheesy Cornbread


  • 1-1/4 cups stone ground yellow cornmeal (medium grind)
  • 3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup + 2 tablespoons lowfat buttermilk*
  • 1 large egg
  • 2 tablespoons honey (optional)
  • 1/4 cup chopped green onions
  • 1 cup corn (canned or frozen)
  • 3-4 slices of bacon, cooked and chopped
  • 1 tablespoon minced jalapeno (more or less to taste)
  • 1 (4 oz.) can chopped green chiles (if there’s liquid in the can, drain it)
  • 1 cup shredded low-fat sharp cheddar cheese


  1. Preheat oven to 400 degrees. Spray 8×8″ baking pan with cooking spray. (Can also use 12-cup muffin pan or cast iron skillet.)
  2. Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you’re using it–see * below). Whisk together.
  3. In separate bowl, whisk the egg, buttermilk (or water–see * below), and honey together. Add egg mixture to dry ingredients. Stir until just mixed–don’t over mix.
  4. Add onion, corn, jalapeno, green chiles, bacon and cheese; fold into batter until mixed.
    Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. 

    Source :  allrecipes.com