Native American diets still include corn as a staple, and it was a major source of sustenance for early settlers. Because of its natural leavening qualities, corn became known as a quick bread because of its ability to eliminate the need for yeast. Because corn was considered an inexpensive commodity, cornbread recipes became popular as a way to feed so many for very little. In today’s present time, cornbread recipes are still used often and go with just about any meal you can think of.
Jalapeno Corn Bread Muffin Poppers
This recipe is pretty basic, using a mixture of cornmeal, Bisquick, butter, milk, and honey. Once the recipe comes together, though, there is nothing basic about its taste. This bread bakes up super light and moist and is oh so good when slathered with melted butter. Throwing in ingredients such as jalapenos for heat, cheddar, and cream cheese along with crispy bacon creates such a burst of flavor when you pop them in your mouth that you may find it difficult to eat just one.
Ingredients
- 1 cup buttermilk
- ¼ cup butter (melted)
- 2 eggs
- ¼ cup honey
- 1 cup Bisquick
- ½ tsp baking soda
- ½ cup cheddar cheese (shredded)
- 6 strips of bacon (cooked and crumbled)
- 2 jalapeno peppers (seeded and finely diced)
- ⅓ cup cream cheese
Instructions
- In a large mixing bowl, combine one cup of buttermilk, one-quarter cup of melted butter, two eggs, and one-quarter cup of honey. Mix in one cup of cornmeal, one cup of Bisquick, and one-half teaspoon of baking soda until just incorporated. Fold in one-half cup of shredded cheddar cheese, the crumbled bacon, and the jalapeno peppers.
- Preheat the oven to 350ºF and grease a twelve-cup muffin pan.
- Fill half of each muffin cup with the batter, top with the cream cheese, followed by the remaining batter and a slice of jalapeno.
- Bake in the preheated oven for approximately twenty minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Jalapeno Cheddar Corn Bread
This cornbread is savory and spicy, with a touch of sweetness and loads of cheese. You can use any type of cheese, but I prefer the taste of Monterey Jack in this recipe. If you want something spicier, then pepper jack cheese is a great option. Most supermarkets carry pickled jalapenos, but I’ve included an easy ten-minute recipe below if you cannot find any.
Ingredients
- 1½ cups Bisquick
- 1 cup ground cornmeal
- 1 tbsp cornstarch
- 1 tbsp dark brown sugar
- ¼ tsp baking soda
- 2 cups grated cheddar or Monterey Jack chesee (divided)
- ½ cup diced pickled jalapenos
- 1 cup buttermilk
- 3 tbsp honey
- 3 large eggs
- ½ cup butter (melted0
Ten Minute Pickled Jalapenos
- 2 cups white vinegar
- 2 cups water
- 3 cloves garlic (smashed)
- 4 tbsp sugar
- 2 tbsp salt
- 16 Jalapenos peppers thinly sliced
Instructions
Pickled Jalapenos
- Combine all the ingredients except for the jalapeno pepper slices in a pot. Bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least ten minutes.
- Remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.
Corn Bread
- Preheat the oven to 400ºF, and grease a 9-inch square baking pan.
- In a large bowl, add one and one-half cups of Bisquick, one cup of ground cornmeal, one tablespoon of cornstarch, one tablespoon of dark brown sugar, and one-quarter teaspoon of baking soda. Stir to combine.
- Fold in one cup of the grated cheese, and one-half cup of diced jalapenos.
- In a separate bowl, whisk one cup of buttermilk, three tablespoons of honey, and three large eggs. Slowly whisk in one-half cup of melted butter. Pour the wet ingredients into the dry ingredients and stir until all the dry ingredients are moistened. Pour into the prepared baking pan.
- Sprinkle the top of the batter with the remaining grated cheese.
- Bake for thirty minutes or until a toothpick inserted into the center of the cornbread comes out clean. (It may be necessary to place a sheet of tinfoil over the top of the dish during the last ten minutes of baking to ensure the cheese doesn’t burn).
- Serve and enjoy!
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Cheesy Jalapeno Bacon Corn Bread
I probably consider this my favorite corn bread recipe. Not only does it have bacon, but the cast-iron skillet gives it a beautiful golden crust. I added chocolate chips as an optional ingredient, but if you don't add them, you are missing out on some serious flavor.
Ingredients
- 4 slices bacon
- 3 jalapeno peppers (minced)
- 1 cup yellow cornmeal
- 1 cup skim milk
- ¾ cup Bisquick
- 2 tbsp white sugar
- 2 eggs
- ¼ cup butter (melted)
- 1 cup shredded pepper jack cheese (divided)
- 5 green onions (chopped)
- ¼ cup chocolate chips (optional)
Instructions
- Preheat the oven to 425ºF.
- Place four slices of bacon in a cast-iron skillet and cook over medium-high heat. Turn occasionally, until evenly browned on both sides. Drain the bacon slices on paper towels, reserving the bacon grease in the skillet. Spread the grease onto the sides of the skillet using a paper towel.
- Cook three minced jalapeno peppers in the bacon grease over medium heat until lightly browned, about five minutes. Remove the peppers from the grease and let drain on a paper towel.
- Combine one cup of cornmeal and one cup of skim milk together in a bowl. Allow the mixture to sit for approximately ten minutes, or until some of the liquid is absorbed.
- Sift three-quarters of a cup of Bisquick, and two tablespoons of white sugar together in a separate bowl. Whisk two eggs and one-quarter cup of melted butter into the cornmeal mixture.
- Stir this mixture into the bowl of Bisquick and sugar just until the batter becomes moistened. Fold the jalapeno peppers, one-half cup of pepper jack cheese, one-quarter cup of chocolate chips, and the chopped green onions into the batter. Pour batter into the cast-iron skillet; crumble bacon over top and sprinkle with the remaining cheese.
- Bake in the preheated oven for twenty minutes or a toothpick inserted in the center comes out clean.
Tried this recipe?Let us know how it was!
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