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Skillet Jalapeno Corn Bread

Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8-10 servings

Ingredients

  • 6 bacon strips
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chopped seeded jalapeno pepper

Directions

  • In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside.
  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon.
  • Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
Nutrition Facts
1 piece: 342 calories, 23g fat (7g saturated fat), 62mg cholesterol, 427mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 8g protein.

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Reviews

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Average Rating:
  • annsway1
    Feb 1, 2019

    I TRIED THIS ON A RECOMENDATION FROM ONE OF THE FOOD TESTERS ON SIGHT., IT IS DELICIOUS AND WILL GO INTO MY PERMANENT FILES. THANKS TOH!!!

  • grandmascooking22
    Jan 24, 2019

    This was SO good ...served with a big pot of ham and beans. I do not like sweet cornbread but husband does and I like hot but husband doesn't so I comprised. I cut the sugar in half and only used 1T. jalapeno rather than 2T.

  • angela32
    Jan 24, 2019

    It's amazing! Will make this again and again :D

  • Queenlalisa
    Mar 3, 2014

    This was a good moist cornbread. I left out the sugar. My husband and kids love sweet cornbread, but I don't like it.