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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 Recipe
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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Disclaimer - This is a sponsored conversation written by me on behalf of Martha White the opinions expressed are mine.
Cheddar Bacon Jalapeno Cornbread Loaf
Ingredients
- 2 cups self-rising flour
- 1 7 oz package Mexican Style Cornbread & Muffin mix
- 1 Tbs chopped fresh chives
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 medium jalapeno pepper
- 4 slices bacon cooked and crumbled
- 1 ½ cup shredded sharp cheddar cheese
- 1 ¼ cup whole or 2% milk
- ½ 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.
Nutrition
Michelle
Could you use this recipe to make mini-muffins? Maybe need to skip the additional flour? Thanks in advance for your insight!
Melissa
You can separate this batter into any size you like. I wouldn't leave anything out just experiment with the baking time making adjustments for size.
Pam
Where might I be able to find the Martha White Mexican Style Cornbread & Muffin mix? tia
Melissa
It's available at most local grocery stores. I'm not certain where you live but, if you Google it you can search your local markets.
Christin@SpicySouthernKitchen
This cornbread loaf looks totally amazing Melissa! Love that you added jalapenos!
Nena
Oh my! I love all the ingredients! I just have to try this:p
Stephanie @ PlainChicken.com
Looks AMAZING! LOVE how easy this is to make!
Stacey
Oh my! This looks incredible, Melissa!
Tina Butler
What a nice change from ordinary Jalapeno Cheese Bread. Your recipes looks super delicious Melissa.
Jenny Flake
Now this is one gorgeous cornbread loaf!!! Love those jalepenos!!!
Brandie
Well ya know you had me at cheddar. And bacon. And cornbread. Ha! Love everything about this Melissa!