Bacon Cheddar Corn Bread Recipe

This spicy cornbread uses fresh jalapenos for heat. You can never go wrong with adding Cheddar cheese and crispy bacon.


  • 1 3/4 cup all-purpose CAKE flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 can creamed style corn
  • 1 can drained canned corn
  • 8 slices bacon, cooked, drained, crumbled
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 8 tablespoons butter, melted


Heat oven to 375°. Grease an 8-inch square baking pan or spray with baking spray or a regular loaf pan.  In a large bowl, combine the flour, sugar, baking powder, soda, and salt.In a small bowl, whisk the buttermilk with eggs and butter, corn. Stir into the dry ingredients until blended, then fold in the crumbled bacon and cheese. Top with a little more cheddar cheese and bake for 35 minutes in 8×8 pan. Or 45 minutes in a loaf pan until done.

Bake for 20 to 25 minutes, until golden brown.


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