Cooking – Side Dish: Jalapeno Infused Cornbread w/Bacon & Cheese!

Jalapeno infused cornbread. The peppers are maturing in the late August heat. We used jalapeno for this side and one appetizer.

I don’t speak for Beth on this one, but this was my first attempt at homemade cornbread.

I’m guessing that this is not her first attempt at homemade cornbread, but we worked together on it…including the consumption. All of the peppers are enjoying a hotter than normal August sun. Every pepper plant is bursting with produce; sweet bells, Beaver Dam, pepperoncini, Tabasco and jalapeno.

We are dehydrating most of the hot peppers to crush into flakes and put into a shaker. The sweet peppers will be used for salads, soups and for stuffed pepper recipes.

We recently discovered two interesting recipes for jalapenos. One is the cornbread side dish pictured above. The other is poppers…of course. But poppers are for another post.

To be honest the cornbread recipe called for grilled (chipotle style) chili peppers not jalapenos. However, we didn’t grow an chili peppers so we substituted what we are growing…jalapeno peppers.

As per usual, we encourage you to alter the recipe to your taste.

Beth added butter to the top of her slice before eating. I added butter and honey, but it is great as is too!

Ingredients: (all grown or purchased organic)

3-4 jalapeno peppers

1 1/2 cups cornmeal

1/2 cup all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon salt (we used Kosher course ground)

2 eggs

1 1/2 cup milk (we used whole organic)

3/4 stick salted butter, melted

1 cup shredded cheddar cheese

1/2 pound chopped bacon, cooked crispy


Preheat oven to 425 degrees F

Lightly oil peppers and grill until both sides are blackened all around. Remove burnt skin and discard. Cut in half, discard seeds and stems. Dice the remaining pepper into small bits.

Mix dry ingredients of cornmeal, flour, sugar, baking soda and salt.

In separate bowl beat eggs, add milk and butter. Blend or whisk wet ingredients.

Stir wet ingredients into dry ingredient bowl and stir until mixed.

Add cheese, bacon and peppers, blend well.

Oil an 8″ or 9″ cast iron skillet with a combination of cooking oil and the bacon fat along bottom and sides.

Add batter to the skillet and bake for 25 minutes.

Check for completeness with a toothpick.

If the toothpick comes out wet, bake for 2 more minutes and check again. Repeat this until toothpick comes out dry.

When the toothpick comes out dry, let stand for 15 minutes and enjoy!


Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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