Spicy, sweet, and savory to beat, my jalapeno cornbread recipe is downright divine no matter what the main dish you serve it with! Perfect anytime!
Servings 12 servings
- 8 slices bacon chopped
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup corn meal
- 1 tablespoon baking powder
- 1/2 teaspoons salt
- 1 1/4 cup milk
- 2 large eggs beaten
- 1/3 cup vegetable oil
- 3 tablespoons butter melted and cooled
- 1 jalapeno pepper seeded and finely chopped
Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick cooking spray.
In a 12 inch skillet, add chopped bacon and cook, stirring frequently, until crisp and cooked through. Remove cooked bacon to a paper towel lined plate.
In a medium mixing bowl, whisk together flour, sugar, cornmeal, baking powder, and salt.
In a small bowl, combine milk, eggs, vegetable oil, melted butter, bacon, and jalapeno and mix well. Add to flour mixture and stir just until combined.
Pour into prepared baking pan. Bake in preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Serving: 1/12 of the recipe | Calories: 291kcal | Carbohydrates: 30g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 242mg | Potassium: 212mg | Fiber: 1g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg