Cast Iron Skillet Cornbread | Jalapeño Bacon Cheddar Cornbread Recipe

Cornbread is baked perfectly in a cast iron skillet and today we are switching things up and adding jalapeño, bacon and sharp cheddar cheese into this flavorful cornbread. I don't know about you, but I've had my fair share of boring dry cornbread however the recipe I'm sharing today is packed full of flavor and is actually pretty moist and I think you'll love it! Now this recipe requires buttermilk and I'd recommend using full fat buttermilk, the ingredients are pretty basic in this cornbread but they are all the right ones. If this Jalapeño Bacon Cheddar Cornbread Recipe sounds like something that you'd like to make, follow along step by step and check out my video tutorial. Let's go!

• Lodge Cast Iron Skillet
• Cuisinart Oven Mitts
• 6 Piece Silicon Spatula

• 4 pieces thick-cut bacon, chopped
• 1 ½ cups (255 g) cornmeal
• 1 ½ cups (150 g) all-purpose flour
• 1 tablespoon (12 g) sugar
• 1 tablespoon (11 g) baking powder
• 1 teaspoon (5 g) salt
• 4 tablespoons (57 g) unsalted butter, divided
• 1 ¾ cups (390 g) full fat buttermilk
• 3 large eggs
• 4.5 oz. freshly grated sharp cheddar cheese Jalapeno slices

Preheat the oven to 375 degrees F (190 C). Place cut bacon in a cold 10.25-inch cast iron skillet and set over medium heat. Cook until the fat renders out and the bacon is crispy. Remove bacon and set aside. Remove the pan from heat and leave beacon fat inside the skillet.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.

Melt 2 tablespoons (28 g) of butter and stir the melted butter, buttermilk, and eggs into the batter.

I am using full fat buttermilk because it gives the cornbread great flavor however if you can't find full fat buttermilk you can use whichever type of buttermilk your local grocery store carries.

When batter is mixed, fold in most of the crispy bacon and grated cheese, reserving a little of the bacon and cheese to sprinkle on the top of the cornbread.

Add the rest of the butter to the cast iron skillet with the bacon fat. Melt the butter over medium heat and coat the bottom of the skillet evenly. Pour the cornmeal batter into the cast iron skillet and smooth it out to an even layer.

Sprinkle the reserved bacon, cheese, and jalapeño over top.

Bake for 30 minutes, or when a toothpick is inserted in the center comes out clean. Remove the cast iron skillet from the oven.

Let the cornbread cool for 10 minutes before slicing and serving. Enjoy!

If you want to watch the video tutorial, watch it here!