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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people

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.
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