Loaded Jalapeno Bacon Cornbread

Everyone loves cornbread, but this recipe will take it to the next level and surely stand out. This week’s recipe for Loaded Jalapeno Bacon Cornbread is sponsored by Krusteaz. We used their Honey Cornbread & Muffin Mix which is also available Gluten Free! This version combines fresh corn, honey, and rich butter in a mouthwatering twist with cheese, bacon, and jalapenos. If this recipe doesn’t knock your socks off I don’t know what will!


  • 1 package Krusteaz Honey Cornbread & Muffin Mix
  • 1 cup grated Monterey Jack cheese
  • 2 to 3 jalapeno peppers, seeded and diced
  • 6 slices bacon, finely chopped
  • 1/2 cup of milk
  • 1/2 teaspoon kosher salt
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/3 cup vegetable oil (or melted butter)



  1. Preheat the oven to 400 degrees F.
  2. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
  3. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
  4. Whisk together all ingredients for the cornbread with jalapenos in another large bowl; add the cheese, onion, and garlic and whisk mix with a wooden spoon to combine.
  5. Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top.
  6. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 10-15 minutes before serving.

Photograph by Alison Gootee

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