Cheddar Bacon Jalapeno Cornbread Loaf

This sponsored post is brought to you by Martha White

This festive Cheddar Bacon Jalapeno Cornbread Loaf  combines sharp cheddar cheese, smoky crumbled bacon with the spice of jalapeno peppers and turns this bread into a celebration all it’s own.

Cheddar Bacon Jalapeno Cornbread Loaf

This 20th anniversary year marks an exciting milestone for cornbread.  Martha White is such a beloved and trusted brand that has been a staple in my pantry for many years. Cornbread, also known as the other house bread of the South, is worthy of a celebration and the competition at this year’s all-star event is sure to turn out some fantastic new recipes. When asked by Martha White to develop a unique recipe for their anniversary celebration I knew it had to be something special. For my contribution to the virtual potluck celebration, I wanted to combine some of our favorite fiesta flavors into a loaf of bread that could be served alongside a bowl of pinto beans, taco soup, a salad or turned into a kicked-up grilled cheese.

Potlucks Are All About Sharing Your Best Recipes

The best part of sharing food at a potluck is the variety of choices available and a virtual potluck is no different. Be sure you take a moment to visit these other bloggers and see what they’re cooking-up in their kitchens. Mouthwatering dishes like these cute as a button BBQ Chicken Cornbread Muffins from Plain Chicken and Italian inspired Caprese Cornbread from The Country Cook.

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Cheddar Bacon Jalapeno Cornbread Loaf

Prep Time20 mins

Cook Time45 mins

Cool in pan30 mins

Total Time1 hr 35 mins

Course: Bread

Cuisine: American

Keyword: cheddar-bacon-jalapeno-cornbread-loaf

Servings: 1 loaf

Author: Melissa Sperka

Ingredients

• 2 cup Martha White self-rising flour
• 1 7 oz package Martha White Mexican Style Cornbread & Muffin mix
• 1 Tbs chopped fresh chives
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 medium jalapeno pepper
• 4 slices bacon cooked and crumbled
• 1 1/2 cup shredded sharp cheddar cheese
• 1 1/4 cup whole or 2% milk
• 1/2 cup butter melted
• 3 large eggs

Instructions

• Preheat the oven to 350°F. Liberally spray a non-stick 9x5x4-inch loaf pan. Set aside.
• Sift together the flour, Mexican cornbread mix, chives, cumin and garlic powder.
• Cut 5 thin round slices from the jalapeno and set aside. Seed and chop the rest of the pepper.
• Add the chopped jalapeno, crumbled bacon, and 1 cup shredded cheese to the sifted dry ingredients. Mix well.
• In a separate bowl, whisk together the milk, melted butter and eggs.
• By hand mix the wet into the dry ingredients stirring until fully moistened.
• Spread the dough into the prepared loaf pan. Sprinkle the top with the remaining shredded cheese and arrange the jalapeno slices on top.
• Bake for 40-45 minutes or until a long skewer inserted into the center shows moist crumbs.
• Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely.
• Wrap tightly for storage or slice and serve immediately.

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