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


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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

How to Make Cast Iron Smoky Bacon Jalapeno Popper Cornbread


  • 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.

Printable Recipe Card

About Cast Iron Smoky Bacon Jalapeno Popper Cornbread

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

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