Friday July 19th 2019

Jalapeno Bacon Corn Bread

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Rating: 3.3/5 (8 votes cast)

Recipe: Jalapeno Bacon Corn Bread

Summary: Moist and Flavorful, This Corn Bread Reheats Beautifully in the Microwave.


  • 4 slices bacon
  • 1/4 cup minced green onions with tops
  • 2 jalapeno peppers, stemmed, seeded and minced

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup plain yogurt
  • 3/4 cup milk
  • 1/4 cup butter or margarine, melted
  • 1/2 cup (2 ounces) shredded Cheddar cheese


  1. Preheat oven to 400° F Cook bacon in skillet until crisp; drain on paper towels.
  2. Pour 2 tablespoons of the bacon drippings into 9-inch cast-iron skillet or 9-inch square baking pan.
  3. Crumble bacon into small bowl; add green onions and peppers.
  4. Combine cornmeal, flour, baking powder, baking soda and salt in large bowl.
  5. Beat egg slightly in medium bowl; add yogurt and whisk until smooth.
  6. Whisk in milk and butter: Pour liquid mixture into dry ingredients; stir just until moistened.
  7. Stir in bacon mixture.
  8. Pour into skillet; sprinkle with cheese.
  9. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  10. Cut into wedges or squares; serve hot.

Quick notes

Makes 9 to 12 servings of Jalapeno Bacon Corn Bread

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

Meal type: snack

Culinary tradition: Mexican

Jalapeno Bacon Corn Bread, 3.3 out of 5 based on 8 ratings
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