Bacon Jalapeno Cornbread
2013 – Gluten Free Living
Bacon Jalapeno Cornbread is marvelous. What’s not to love about a cornbread with bacon, jalapeno peppers and cheese??!! This recipe has it all. I decided to make the recipe in a few corn stick pans instead of just as plain cornbread. This cornbread recipe turned out delightfully. I chose to make Bacon Jalapeno Cornbread with gluten free flour and honey so the recipe is gluten free and sugar free, too. Besides cornmeal, this recipe has Greek yogurt, along with a lot of bacon, one whole jalapeno pepper, and freshly grated gruyere cheese. It has lots of flavors working its way into one delicious hunk of corn bread!
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I served Bacon Jalapeno Cornbread with Tijuana Torte and Spaghetti Squash Parmesan last week when we had a houseful over for company. While those spectacular casseroles may have overshadowed the cornbread a little, everyone loved the spicy taste of these corn sticks. The bacon and cheese both add a savory flavor which enhanced the taste of these corn sticks incredibly.
The key to baking up a great batch of cornbread or corn sticks is making sure you don’t overcook the bread so that it dries out. You have to watch your oven closely. Especially when you’re cooking in shallow corn stick pans as the recipe cooks very fast. Make sure you don’t overfill the corn stick tins either. Don’t fill the corn stick tins more than two-thirds full because the corn bread puffs up while baking. You don’t want the corn sticks to run together. They will do that if you overfill the tins.
I dug out my old cast-iron corn stick pans that have been sitting in my garage for YEARS to make this recipe. I dusted them off, cleaned them up, and applied oil to the surface to get them in good enough shape to use. When I was finished making this mouthwatering corn stick recipe, I brought the cast-iron corn stick pans inside and placed them with all my cast-iron stuff. I guess I just haven’t baked enough corn bread over the years to warrant a lot of use. But I’ll have to rectify that in the future! They certainly deserve a better storage place than the garage!
If you’re in the mood for some delicious cornbread or corn sticks then give this recipe a whirl sometime. I just happened to have Greek yogurt, bacon, fresh jalapeno peppers, and gruyere cheese on hand. I wanted to use those ingredients up so this recipe was a real fit for my needs. If you don’t normally purchase gruyere cheese, almost any other cheese will work fine. Though gruyere gives a nice smokey flavor to the corn sticks. Time to start smacking those lips!
Bacon Jalapeno Cornbread has some real kick to it!
This tasty cornbread will have you licking your lips in no time!
We loved the savory flavors in Bacon Jalapeno Cornbread. While you can use other cheeses, gruyere adds a smoky flavor that’s indescribable.
When I served these for company, everyone loved them. I used honey instead of sugar to make these sugar free.
Here’s what I did.
Place corn meal in a large mixing bowl. Don’t use cornmeal mix. Add gluten free flour. I used gluten free flour instead of regular flour since we were having a guest that tries to stay away from gluten. Add baking powder, baking soda, and kosher salt. Stir ingredients to combine.
Add milk.
Add Greek yogurt, canola oil or butter and honey. Stir again to combine. If you want to keep the recipe healthier, you can use avocado oil.
Add crisp-cooked bacon pieces.
Add shredded gruyere cheese and one finely diced jalapeno. The original recipe called for two jalapeno peppers. Even though the friends we had over for dinner are Hispanic and are used to eating hot, spicy foods, I thought two might be too much for their young children. I’m glad I stopped at one jalapeno pepper. Because I diced it fine, it permeated the cornbread quite well! So these corn sticks had plenty of heat with just one jalapeno.
For cast-iron pans I recommend that you either coat them really well with cooking spray or well-oil them.
These are the corn stick pans I used. They are quite old as I got them from my mom back in the 70s or early 80s. I have no idea how long she had them. I oiled the cast-iron corn stick pans pretty well so the corn sticks popped out pretty easily.
Fill corn stick pans about 2/3 full. I came back and removed a little bit later and was glad I did as these spread quite a bit and puff up while baking.
Bake about 10-12 minutes at 400. Be careful not to overbake.
Bacon Jalapeno Cornbread popped out of the cast-iron pans quite easily.
These tasted great with the Tex-Mex meal I served that night, but cornbread is good with soups, salads, or almost any main dish entree! One batch made 21 corn sticks, so that’s enough for company too!
Here’s the recipe.
BACON JALAPENO CORNBREAD
(Recipe adapted from Dining with Dani)
Bacon Jalapeno Cornbread
Equipment
- 3 corn pone pans
- 1 medium mixing bowl
- 1 wooden spoon
- measuring spoons
- measuring cups
- 1 skillet to fry bacon
- 1 spatula
Ingredients
- 1 1/2 cups corn meal not corn meal mix
- 1/4 cup gluten free flour or regular flour
- 1/2 tsp. sea salt or Kosher salt
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 cup 2% milk
- 1/2 cup plain Greek yogurt or Icelandic yogurt
- 3 tbsp. canola oil or avocado oil
- 2 tbsp. honey you can also use sugar
- 1 cup gruyere cheese finely grated
- 6 slices bacon crisp cooked
- 1 large jalapeno pepper seeded, finely diced
Instructions
- Stir together corn meal, gluten free flour, baking soda, baking powder and salt.
- Add milk, Greek yogurt, oil and honey and combine.
- Fry bacon in skillet until done; drain on paper towels.
- Add grated cheese, bacon, and jalapeno to the cornmeal mixture.
- Stir to combine.
- Spray three corn stick pans with cooking spray or well-oil the corn stick pans.
- Spread corn bread mixture about 2/3 full into corn stick pans.
- Don’t overfill as the cornbread will raise significantly during baking.
- Bake at 400° for about 10-12 minutes or until toothpick inserted in center comes out clean.
Notes
Recipe adapted from Dining with Dani.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 ½ cups corn meal (not corn meal mix)
- ¼ cup gluten free flour (like [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bobs red mill”]Bob’s Red Mill[/url] all-purpose gluten free flour)
- ½ tsp. kosher salt
- ¾ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 cup milk
- ½ cup plain [url href=”http://chobani.com/home/” target=”_blank” title=”chobani yogurt”]Chobani[/url] Greek yogurt
- 3 tbsp. canola oil
- 2 tbsp. honey
- 1 cup finely grated gruyere cheese
- 6 slices bacon, crisp cooked, crumbled in small pieces
- 1 large jalapeno pepper, seeded, minced fine
- Stir together corn meal, gluten free flour, baking soda, baking powder and salt.
- Add milk, Greek yogurt, oil and honey and combine.
- Add grated cheese, bacon, and jalapeno. Stir to combine.
- Spray three corn stick pans with cooking spray or well-oil the corn stick pans.
- Spread corn bread mixture about 2/3 full into corn stick pans.
- Don’t overfill as these muffins will raise significantly during baking.
- Bake at 400° for about 10-12 minutes or until toothpick inserted in center comes out clean.
Bacon Jalapeno Cornbread was easy to make and didn’t take long at all.
If you like cornbread you will love this great recipe with jalapenos, bacon and gruyere cheese. But if you’re kids can’t handle spicy then eliminate the jalapenos. This recipe will be great either way.
The savory flavors from the bacon and gruyere cheese really amped up the flavors of Bacon Jalapeno Cornbread. We loved these corn sticks and hope you will too.
You may also enjoy these delicious recipes!
Bacon Jalapeno Cornbread
Equipment
- 3 corn pone pans
- 1 medium mixing bowl
- 1 wooden spoon
- measuring spoons
- measuring cups
- 1 skillet to fry bacon
- 1 spatula
Ingredients
- 1 1/2 cups corn meal not corn meal mix
- 1/4 cup gluten free flour or regular flour
- 1/2 tsp. sea salt or Kosher salt
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 cup 2% milk
- 1/2 cup plain Greek yogurt or Icelandic yogurt
- 3 tbsp. canola oil or avocado oil
- 2 tbsp. honey you can also use sugar
- 1 cup gruyere cheese finely grated
- 6 slices bacon crisp cooked
- 1 large jalapeno pepper seeded, finely diced
Instructions
- Stir together corn meal, gluten free flour, baking soda, baking powder and salt.
- Add milk, Greek yogurt, oil and honey and combine.
- Fry bacon in skillet until done; drain on paper towels.
- Add grated cheese, bacon, and jalapeno to the cornmeal mixture.
- Stir to combine.
- Spray three corn stick pans with cooking spray or well-oil the corn stick pans.
- Spread corn bread mixture about 2/3 full into corn stick pans.
- Don’t overfill as the cornbread will raise significantly during baking.
- Bake at 400° for about 10-12 minutes or until toothpick inserted in center comes out clean.
7 Comments
Shannon
March 22, 2017 at 1:46 am
The torte was great. I am going to make
The corn sticks in small muffin tins since I don’t have the pans
Teresa
March 22, 2017 at 12:06 pm
Glad you liked it Shannon.
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