Cheddar Bacon Jalapeno Cornbread Loaf

Cheddar Bacon Jalapeno Cornbread Loaf

Course Bread
Cuisine American
Keyword cheddar-bacon-jalapeno-cornbread-loaf
Prep Time 20 minutes
Cook Time 45 minutes
Cool in pan 30 minutes
Total Time 1 hour 35 minutes
Servings 1 loaf
Calories 0
Author Melissa Sperka


  • 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


  • 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.