Passion for Pork

Bacon Jalapeño Cheddar Cornbread

Bacon Jalapeño Cheddar Cornbread

Chef Paul Shufelt
Century Hospitality, Edmonton


  • 4 slices bacon, diced finely
  • 2 jalapeños, seeded, diced finel
  • ½ cup (125 mL) butter
  • 1 cup (250 mL) sugar
  • 1¾ cup (435 mL) milk
  • 3 eggs
  • 2 cups (500 mL) flour
  • 1½ cup (375 mL) cornmeal
  • 1½ Tbsp (22 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) cheddar cheese, grated
  • ½ cup (125 mL) corn kernels, fresh or frozen


Preheat oven to 375°F. Grease two small loaf pans.

Place bacon and jalapeños in a medium sauté pan and sauté on medium high heat, until the bacon is cooked, but not crispy. Remove from heat and set aside.

In a large bowl, cream together butter and sugar, set aside. In a separate bowl, combine the milk and eggs. In a third bowl, combine the flour, cornmeal, baking powder and salt, and mix thoroughly.

Alternate back and forth between mixing about a third of the egg mixture and a third of the dry mixture to the creamed butter and sugar, until well-combined. Fold in the bacon-jalapeno mixture and then the cheddar cheese and corn kernels.

Spread the cornbread batter evenly between the two prepared loaf pans. Bake until the bread is nicely browned and a toothpick comes out cleanly, about 25-35 minutes

Prep Time: 20 Minutes
Cooking Time: 35 Minutes
Total Time: 55 Minutes

Approximately 6-8 Servings

Tags: bacon | corn | cornbread | jalapenos |