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Bacon Jalapeno Cornbread Loaf recipe
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Cheddar Bacon Jalapeno Cornbread Loaf

Course Bread
Cuisine American, Southern
Keyword cheddar-bacon-jalapeno-cornbread-loaf, cornbread-recipes
Prep Time 20 minutes
Cook Time 45 minutes
Cool in pan 30 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Calories 383kcal
Author Melissa Sperka

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.
  • In a medium bowl use a whisk to 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 bowl with the sifted dry ingredients. Mix well.
  • In a separate medium bowl whisk together the milk, melted butter and eggs.
  • By hand mix the wet ingredients into the dry ingredients stirring until fully moistened.
  • Pour the cornbread batter 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.

Notes

    • Bake in a Skillet: For a rustic twist, try baking this Cheddar Bacon Jalapeno Cornbread Loaf in a 10-inch well-seasoned cast iron skillet for a crispy crust and 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.
    • Test for Doneness: Always bake cornbread until a toothpick or a cake tester inserted into the center comes back clean.
    • How Do I Serve Jalapeno Cornbread? You can enjoy this as a side dish with most any meal, with soup, chili or beans. You can also enjoy it toasted with butter and a drizzle of honey.
    • Storage and Leftovers: Store baked Cheddar Bacon Jalapeno Cornbread Load tightly wrapped in foil or plastic wrap chilled in the refrigerator for up to 3 days.
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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