Cast Iron Smoky Bacon Jalapeno Popper Cornbread

Diana Adcock


Great flavor, just enough jalapeno to make this bread pop in your mouth.

★★★★★ 1 vote
20 Min
40 Min


1/2 lb
smoky bacon
1/2 c
diced jalapenos
1 1/2 c
shredded sharp cheddar cheese
1/4 c
vegetable oil
3 Tbsp
2 large
1/2 c
plain greek yogurt
1/2 c
1 c
white flour
3/4 c
yellow cornmeal
1 1/2 tsp
baking powder
1/2 tsp
1/2 tsp
baking soda


1Preheat oven to 375 degrees. Place a large cast iron skillet in the oven while preheating.
2Slice/chop bacon. Set aside.
Dice jalapenos. Set aside.
Shred cheese. Set aside.
3In a medium mixing bowl whisk together the vegetable oil, honey, eggs, yogurt and milk.
4In a large mixing bowl combine the flour, cornmeal, baking powder, salt and baking soda.
5In a medium skillet cook the bacon half way through-do NOT cook to crisp.
6Remove bacon, reserve bacon fat. You will want 3 tablespoons of fat. Add butter and melt to make 3 tablespoons if needed.
7To the dry ingredients add the bacon and diced jalapenos. Toss well to combine.
8Add the cheese to the dry ingredients. Toss well to combine.
9Add the dry mixture to the wet ingredients. Stir until just combined.
10Remove hot cast iron skillet from oven. Pour in the bacon fat and give it a good swirl to coat the bottom of pan.
11Using a spatula scrape in the cornbread mixture.
12Return skillet to oven and bake for 40 minutes. Using a toothpick check to make sure bread is done. Since ovens vary you may need to cook this for another 5 to 10 minutes.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southern