Cast Iron Skillet Cornbread | Jalapeño Bacon Cheddar Cornbread Recipe

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Introduction: Cast Iron Skillet Cornbread | Jalapeño Bacon Cheddar Cornbread Recipe

About: Hey y'all! My name is Lydia and I want to share my passion for cooking/baking with everyone!

Cornbread is baked perfectly in a cast iron skillet and today we are switching things up and adding jalapeño, bacon and sharp cheddar cheese into this flavorful cornbread. I don't know about you, but I've had my fair share of boring dry cornbread however the recipe I'm sharing today is packed full of flavor and is actually pretty moist and I think you'll love it! Now this recipe requires buttermilk and I'd recommend using full fat buttermilk, the ingredients are pretty basic in this cornbread but they are all the right ones. If this Jalapeño Bacon Cheddar Cornbread Recipe sounds like something that you'd like to make, follow along step by step and check out my video tutorial. Let's go!

Supplies

Step 1: Ingredients

  • 4 pieces thick-cut bacon, chopped
  • 1 ½ cups (255 g) cornmeal
  • 1 ½ cups (150 g) all-purpose flour
  • 1 tablespoon (12 g) sugar
  • 1 tablespoon (11 g) baking powder
  • 1 teaspoon (5 g) salt
  • 4 tablespoons (57 g) unsalted butter, divided
  • 1 ¾ cups (390 g) full fat buttermilk
  • 3 large eggs
  • 4.5 oz. freshly grated sharp cheddar cheese Jalapeno slices

Step 2: Cook Bacon

Preheat the oven to 375 degrees F (190 C). Place cut bacon in a cold 10.25-inch cast iron skillet and set over medium heat. Cook until the fat renders out and the bacon is crispy. Remove bacon and set aside. Remove the pan from heat and leave beacon fat inside the skillet.

Step 3: Stir Dry Ingredients in a Large Bowl

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.

Step 4: Add Wet Ingredients and Stir

Melt 2 tablespoons (28 g) of butter and stir the melted butter, buttermilk, and eggs into the batter.

I am using full fat buttermilk because it gives the cornbread great flavor however if you can't find full fat buttermilk you can use whichever type of buttermilk your local grocery store carries.

Step 5: Add Bacon and Grated Cheese

When batter is mixed, fold in most of the crispy bacon and grated cheese, reserving a little of the bacon and cheese to sprinkle on the top of the cornbread.

Step 6: Add Cornbread Batter to Cast Iron Skillet

Add the rest of the butter to the cast iron skillet with the bacon fat. Melt the butter over medium heat and coat the bottom of the skillet evenly. Pour the cornmeal batter into the cast iron skillet and smooth it out to an even layer.

Step 7: Top With Cheese, Bacon and Jalapeño Slices

Sprinkle the reserved bacon, cheese, and jalapeño over top.

Step 8: Bake Cornbread

Bake for 30 minutes, or when a toothpick is inserted in the center comes out clean. Remove the cast iron skillet from the oven.

Step 9: Enjoy!

Let the cornbread cool for 10 minutes before slicing and serving. Enjoy!

Step 10: Video Tutorial

If you want to watch the video tutorial, watch it here!

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    14 Comments

    0
    Md Tanvir
    Md Tanvir

    1 year ago

    Nice recipe.

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    Thanks =)

    0
    pjd8
    pjd8

    1 year ago

    I tried this but with all plain flour as I can't get cornmeal due to Lockdown. I used fromage frais and milk instead of buttermilk. I also added black pepper and paprika. Finally I cooked the whole thing on the stove top as my oven is broken. Result? well risen, light, soft and delicious!

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    I love your creativity! =) Hope you are all staying safe and healthy and hope everything gets better again!

    0
    s.rubinoff58
    s.rubinoff58

    1 year ago on Step 9

    Hi. As a vegetarian..can this recipe be made without the bacon? Or does it need the fat for moisture?

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    The fat is needed for some of the moisture but I'm thinking you might be able to add extra butter instead and that should work.

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    Thank you!

    0
    FVmerl
    FVmerl

    1 year ago

    Why do you even need buttermilk? It really doesn't change the taste of the cornbread and you don't need acid in the recipe because you are using baking powder.

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    True, I love the flavor of the buttermilk so that is why I added it

    0
    steveofthenw
    steveofthenw

    1 year ago

    I'm country AF and this is right in my wheelhouse. Gonna try this one with white cornmeal. Thanks for posting up.

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    No problem! Hope you enjoy it!

    0
    ElkeIkeda
    ElkeIkeda

    Question 1 year ago on Introduction

    Would this be okay with less sugar and different milk?

    0
    FOOD by Lyds
    FOOD by Lyds

    Reply 1 year ago

    I think you should be fine, I just personally love the flavor of the buttermilk =)