Bacon-Jalapeno Cornbread

Recipe

Side Dish
Bacon-Jalapeno Cornbread

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Recipe Data

12
Servings
20min
Prep
50min
Total

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    Description

    We weren't shy with the bacon or the jalapenos in this easy cornbread recipe. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(16-oz.) pkg. Hy-Vee thick-sliced double-smoked bacon, cut into 1/2-inch pieces
    2Hy-Vee large eggs
    1 c.Hy-Vee sour cream
    c.Hy-Vee 2% reduced-fat milk
    2(8.5-oz. each) pkgs. Hy-Vee corn muffin mix
    3medium jalapeno peppers, seeded and thinly sliced, divided
    Hy-Vee honey, for serving

    Things To Grab

    • 10-inch cast iron skillet
    • Paper towels
    • Large bowl
    • Whisk

    Directions

    1. Preheat oven to 400 degrees. Heat a 10-inch cast iron skillet over medium heat. Cook bacon in batches until crispy; drain on paper towels. Repeat with remaining bacon. Drain drippings from skillet; do not wipe clean. 

    2. In a large bowl, whisk together eggs, sour cream, and milk, Stir in corn muffin mixes just until combined. Set aside 2 tablespoons jalapeno peppers and 1/4 cup bacon. Mix remaining bacon and peppers into batter and pour into cast iron skillet. Sprinkle with reserved bacon and peppers. 

    3. Bake 28 to 32 minutes or until toothpick inserted near center comes out clean. Cool on a wire cooling rack and serve warm with honey, if desired. 

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 85mg
    • Sodium: 1060mg
    • Total Carbohydrates: 32g
    • Protein: 15g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons October 2020