This fun take on a classic side pairs perfectly with my creamy White Chicken Chili recipe. This cheesy cornbread side is super easy to make, and like you will see with most of the recipes I post, completely customizable.
For this particular recipe, I use Pickled Jalapeños, which allows for you to adjust to your heat preference. Cheddar can be substituted for any other type of cheese and bacon can be omitted if you desire a meat free version.
For the cornbread itself, I’ve always used the recipe on the Quaker Corn Meal tin.
Baking the cornbread in the cast iron skillet gives it a nice crispy finish, making it one of my favorite ways to make cornbread.
Also, it pairs perfectly with my creamy White Chicken Chili! Recipe here.
Cheesy Jalapeño Bacon Cornbread
- 1 & 1/4 cup flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt optional
- 1 cup milk
- 1 egg beat
- 1/4 cup vegetable oil
- 1/4 cup pickled jalapeños
- 4 slices thick cut back.
- 1/2 cup shredder cheddar cheese
Preheat oven to 400 degrees F. Grease a cast iron skillet.
Cook bacon and crumble. Finely chop jalapeños.
In a large bowl, combine dry ingredients. Add milk, egg, and oil to dry ingredients and stir to combine. Mixture will be lumpy and thick.
Fold in cheese, jalapeños, and bacon. Pour mixture into Cast Iron Skillet and shake gently to distribute.
Bake for 20 minutes or until golden brown and tooth pick inserted in center comes out clean.