Jalapeno Corn Bread with Applewood Bacon



  • 4 strips Applewood Smoke Bacon
  • 1 jalapeno; deveined, seeded and chopped
  • 4 ounces sharp white cheddar cheese; shredded
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ½ teaspoon of salt
  • Cooking spray


Preheat 8” skillet over medium heat.  Add bacon; cover.  Cook bacon until almost crisp.  Remove bacon from pan; chop.  RESERVE BACON GREASE. Add jalapeno to pan and cook until tender.

In a large mixing bowl, combine cheddar cheese, sugar, eggs, buttermilk, baking soda, cornmeal, flour, salt, bacon, bacon grease, and jalapenos; mix until smooth. 

Spray 8” skillet with cooking spray then add cornbread mixture.  Cover; cook on top of the stove on low heat for 12 minutes or until golden brown.

***Serve up Chef David’s Jalapeno Cornbread with a bowl of his White Chicken Chili.***

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