Cheddar Bacon Jalapeno Cornbread Loaf

This post is brought to you by Martha White

This flavorful Cheddar Bacon Jalapeno Cornbread Loaf combines cornbread with sharp cheddar cheese, smoky crumbled bacon and jalapeno peppers for spice. It’s certain to become a family favorite!

Ingredients to Make Cheddar Bacon Jalapeno Cornbread Loaf Recipe

Cornbread is widely known as one of the two, house breads of the South. In cooperation with Martha White, I developed this homemade cornbread recipe transforming classic Southern buttermilk cornbread into a loaf filled with festive spices and flavors. This cornbread loaf tastes wonderful alongside a bowl of pinto beans, taco soup, or a salad. It can also be turned into a cornbread grilled cheese. This cornbread loaf is more savory in flavor than a sweet cornbread recipe. Ingredients to make a Cheddar Jalapeno Cornbread Loaf: (Scroll down for full printable recipe card.)

• Flour – Two cups self-rising flour. This is flour that already has leavening added.
• Cornbread Mix – One 7 ounce package Mexican Style Cornbread and Muffin mix.
• Seasonings – Ground cumin and garlic powder.
• Herbs – Chives for a mild onion flavor.
• Bacon – Crispy cooked bacon for a smoky flavor.
• Milk – Whole milk, 2% milk or buttermilk.
• Pepper – One medium jalapeno pepper.
• Cheese – Shredded sharp cheddar cheese.
• Butter– Melted salted or unsalted butter melted
• Whole Eggs – Three large eggs to bind the batter.

How Long Do You Bake Cornbread?

It really depends on the recipe and the shape of the cornbread you’re making. This cornbread loaf bakes at 350°F for 40-50 minutes. Corn muffins will take much less time to bake and likely will be done in 25-30 minutes. Always follow the instructions and test the center for doneness prior to the end of baking. Always bake cornbread until a toothpick or a cake tester inserted into the center comes back clean.

How to Make the Best Cheddar Bacon Jalapeno Cornbread Loaf Recipe

• Heat Oven Prepare Loaf Pan – Preheat the oven to 350°F. Liberally spray a non-stick 9x5x4-inch loaf pan.
• Dry Ingredients – Use a whisk to sift together the flour, Mexican cornbread mix, chives, cumin and garlic powder.
• Add Mix-Ins – Add jalapeno, crumbled bacon, and shredded cheese to the sifted dry ingredients. Stir well.
• Wet Ingredients – Whisk together the milk, melted butter and eggs.
• Combine – By hand mix the wet ingredients into the dry ingredients stirring until fully moistened.
• Transfer to Pan – Pour the cornbread batter into the prepared loaf pan. Sprinkle the top with the remaining shredded cheese and arrange the jalapeno slices on top.
• Oven – Bake per the cook time in the recipe until a toothpick or skewer inserted into the center shows moist crumbs.
• Serve – Cool in the pan then slice serve immediately.

Tips for Making Cheddar Jalapeno Cornbread

• Kitchen Tools You’ll Need: A large bowl, a medium bowl, a whisk, measuring cups and spoons, a large 9-inch or 10-inch loaf pan OR two 8×4-inch pans, cheese grater, sharp knife and cutting board
• Use a Large Loaf Pan: Please note, I bake this cornbread in a larger-than-normal loaf pan. If you don’t have one, you have a couple of options. You can divide the batter and bake in two standard size 8×4-inch loaf pans. Alternatively, you can fill one pan 2/3 full, then any leftover batter can be baked as muffins.
• How to Serve Jalapeno Cornbread? The best part of a meal is sometimes all about the side dishes! You can enjoy this as a side dish with most any meal, alongside soup, chili or pinto beans. You can also enjoy it toasted with butter and a drizzle of honey.

Recipe Variations

• Cheese: You can use colby jack cheese, cheddar cheese or pepper jack cheese.
• Milk: You can use whole milk, 2% milk or buttermilk for the batter.
• Mexican Cornbread Mix: This is made by many different brands and can found on the baking aisle of most grocery stores including Walmart. I used Martha White.
• Bake in a Skillet: For a rustic twist, try baking this Cheddar Bacon Jalapeno Cornbread Loaf in a well-seasoned cast iron skillet for a crispy crust and even baking. Cut into wedges for serving.
• Adapt the Baking Time: When changing the shape or volume of the batter in any given pan, the baking time will also need to be adjusted. Less batter will not take as long to bake.

Storage and Leftovers

•  Leftovers: Store baked Cheddar Bacon Jalapeno Cornbread Load tightly wrapped in foil or plastic wrap chilled in the refrigerator for up to 3 days.
• Reheating: Reheat slices in single servings in the microwave, or toast in a skillet with butter or turn it into a grilled cheese.
• Freezer Storage: You can freeze this Cheddar Bacon Cornbread for up to 2 months. Thaw in the fridge.

More Southern Cornbread Recipes to Make

• Hot Water Cornbread is an oldie but goodie.
• Chili Chorizo Cornbread is packed with flavor.
• Broccoli Cheese Cornbread will have the family eating their vegetables and loving it!
• Old fashioned Crackling Cornbread made in a cast iron skillet.
• Easy Cornbread Casserole is a cross between cornbread and corn pudding.
• Chicken Taco Green Chile Cornbread is served topped with your favorite taco toppings.
• Pulled Pork Stuffed Cornbread stretches leftovers into a tasty side dish.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• 10-inch Loaf Pan
• Mixing Bowls
• Measuring Set
• Kitchen Utensils

Disclaimer – This is a sponsored conversation written by me on behalf of Martha White. The opinions expressed are mine.