Cheddar Bacon Jalapeno Cornbread Loaf
Servings 10 slices
Calories 383kcal
Ingredients
- 2 cups self-rising flour
- 1 7 oz package 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.
Nutrition
Serving: 1slice | Calories: 383kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 519mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 1mg