JALAPENO-CHEDDAR CORNBREAD

With Cream Cheese Butter

This jalapeño-cheddar cornbread is studded with bacon and served with a whipped cream cheese butter as a nod to everyone's favorite jalapeño poppers!

Ingredients

Bacon Cornmeal Flour Sugar Baking soda Salt Eggs Sour cream Buttermilk Butter Jalapeño Cheddar Cream cheese

Add bacon to a skillet and turn the heat to medium. Cook the bacon until the fat renders and turns brown. Move to a paper towel-lined plate and set aside.

1

Stir together the dry ingredients. In a separate bowl, whisk together the eggs, sour cream, buttermilk and melted butter until it's smooth. Stir in the dry ingredients just until combined.

2

Now add the cooked bacon, chopped jalapeño and shredded cheddar. Gently fold in the ingredients until combined.

3

Add butter to a hot cast-iron skillet. Pour in the batter once the butter melts and top with slices of fresh jalapeños. Bake until a toothpick comes out clean.

4

To make the whipped cream cheese butter, simply beat together softened butter and cream cheese until it's nice and fluffy.

5

For the perfect cheesy cornbread with a spice kick, it doesn't get better than this jalapeño-cheddar cornbread. Serve it with chili and you have the perfect comfort food!

Readers love it!

Is there a better combination of flavours than jalapeno, bacon, and cheddar? Delicious and moist, and that ribbon of whipped cream cheese? Yes please. Delish.

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