Food & Drink


This Bacon Jalapeño Cheddar Cornbread is going to blow your taste buds away. Super easy in muffin tins, perfect for a summer picnic or patio BBQ.



3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup brown sugar

2 tablespoons baking powder

2 teaspoons sea salt

2 cups milk

3 extra-large eggs,

1/2 pound unsalted butter, melted,

1 cup aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions or green onions

3 tablespoons seeded and minced fresh jalapeño peppers

1/2 package 1/2 lb smoked bacon ( pre cooked)




Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Slowly stir the wet ingredients into the dry until most of the lumps are dissolved. Careful not to over mix. Mix in 2 cups of the grated Cheddar, half a pound of pre cooked bacon, scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.

Preheat the oven to 350 degrees F and grease and muffin tin

Pour the batter into the prepared tin, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions & bacon.

Bake for 30 to 35 minutes, or until a toothpick comes out clean.

Serve warm or at room temperature.







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