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Bacon Jalapeno Cornbread | Can't Stay Out of the Kitchen | these #CornPones are absolutely delicious. They're made with #GreekYogurt & #GlutenFree flour. They also use #bacon, #jalapenos & #Gruyere #cheese. Great side for #FathersDay or any #TexMex meal. #cornbread #BaconJalapenoCornbread

Bacon Jalapeno Cornbread

Teresa Ambra
Bacon Jalapeno Cornbread made in corn pone pans is mouthwatering and irresistible. This savory and delicious cornbread recipe uses gruyere cheese, bacon, and jalapeno peppers. If you enjoy cornbread with soup or chili, this is a great one to accompany either main dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breads, Rolls and Muffins
Cuisine Southern
Servings 21
Calories 132 kcal

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

NOTE: Don’t overbake! You don’t want dried out corn muffins.
 
NOTE: Be careful not to overfill the corn pone tins before baking. The mixture will raise while baking.
 
Recipe adapted from Dining with Dani.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 132kcalCarbohydrates: 11gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 12mgSodium: 225mgPotassium: 79mgFiber: 1gSugar: 2gVitamin A: 81IUVitamin C: 1mgCalcium: 105mgIron: 0.5mg
Keyword bacon, bread, corn, cornbread
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