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Yardbird’s Bacon, Jalapeño, and Cheddar Cornbread- Copycat Recipe

Updated: Apr 23

Ingredients Needed to Make Bacon, Jalapeño, and Cheddar Cornbread

1 cup of yellow cornmeal

1 cup of all purpose flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

2/3 cups of sugar

2 eggs

1 cup of buttermilk

1 stick of butter, melted

1 cup of fresh corn kernels

1 cup of shredded cheese

2-4 tablespoons of finely diced jalapeños

1 cup of chopped bacon

Directions to Make Bacon, Jalapeño, and Cheddar Cornbread

  1. Preheat oven to 350.

  2. In a bowl, add flour, cornmeal, sugar, baking soda, and salt and mix well. Set aside.

  3. In another bowl, add buttermilk, eggs, and butter and mix well.

  4. Add wet ingredients into the dry ingredients and mix well.

  5. Add bacon, jalapeños, and cheese and mix until well combined.

  6. Add 1 tablespoon of butter to cast iron skillet and allow to melt in the oven for about 5-7 minutes.

  7. Pour cornbread batter into hot cast iron skillets. Top with more cheese and bake for 20 mins.

  8. Garnish with whipped honey butter and fresh chives.

For more bread recipes, grab a copy of my cookbook Memories on a Plate- Southern Recipes that I Learned from my Mama from the link below ⬇️

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1 Comment

Hi! Do you add the corn at Step #5?

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