Description
A rich and flavorful cornbread packed with cheddar cheese, crispy bacon, and spicy jalapeños, baked to golden perfection. The ultimate comfort side dish!
Ingredients
- 3 cups cornmeal
- 3 eggs
- 2 ½ cups milk
- ½ cup oil
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons sugar
- 6 slices bacon, cooked and crumbled
- 1 can (8.25 oz) creamed corn
- 1 can (4 oz) diced jalapeños
Instructions
1️⃣ Preheat the Oven: Set the oven to 425°F (218°C). If using a cast iron skillet, place a few pats of butter inside and let it heat in the oven until melted. If using a baking pan, simply grease it with butter or oil.
2️⃣ Mix the Batter: In a large bowl, combine cornmeal, eggs, milk, oil, shredded cheddar, sugar, cooked bacon, creamed corn, and diced jalapeños. Stir until fully mixed.
3️⃣ Prepare the Skillet or Pan: Once the butter is melted and sizzling in the cast iron skillet, carefully remove it from the oven and pour in the batter evenly. If using a baking pan, pour the batter in directly.
4️⃣ Bake to Perfection: Place in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5️⃣ Cool & Serve: Remove from the oven and let it cool for 5 minutes before slicing and serving. Enjoy warm with butter or honey!
Notes
✅ Want extra spice? Use fresh diced jalapeños instead of canned for a bolder kick.
✅ Make it even cheesier! Add an extra ½ cup of Monterey Jack or Pepper Jack cheese.
✅ For a fluffier texture, replace ½ cup of cornmeal with all-purpose flour.
✅ Leftovers? Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Freezing Time:: 4 hours
- Cook Time: 5 minutes