Wet Ingredients:
- 1 cup of buttermilk
- 1/2 cup of unsalted butter, melted and cooled
- 2 large eggs
Mix-Ins:
- 1 cup of shredded sharp cheddar cheese
- 1/2 cup of cooked bacon, crumbled
- 1-2 jalapeños, seeded and finely chopped
Directions for Jalapeño Bacon Cheddar Buttermilk Cornbread
Preparing the Cornbread:
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add Mix-Ins: Fold in the shredded cheddar cheese, crumbled bacon, and chopped jalapeños until evenly distributed.
Baking the Cornbread:
- Pour Batter: Pour the batter into the prepared skillet or baking dish and spread it out evenly.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving.
Kitchen Equipment Needed
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch cast-iron skillet or baking dish
- Spatula
- Knife and cutting board
Storing Leftovers
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven until heated through.
Recipe Notes and Tips
- Adjusting Heat: If you prefer a milder flavor, use one jalapeño or remove the seeds entirely. For extra heat, leave some seeds in or add an additional jalapeño.
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack or smoked gouda would be excellent alternatives to cheddar.
- Bacon Tips: Cook the bacon until it’s crispy for the best texture in the cornbread. You can also use pre-cooked bacon bits to save time.
