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Cast Iron Jalapeño Bacon Cheddar Cornbread
Crispy on the outside and impossibly tender within, this cast iron cornbread balances rich cheddar with the subtle heat of diced jalapeños. Cooking the batter in a preheated skillet with bacon grease guarantees those coveted, golden-brown edges everyone fights over. You'll fold smoky crumbled bacon right into the buttermilk batter, then sprinkle even more on top for a savory crunch. It's a hearty companion to a bowl of chili or a standout side for your next backyard barbecue.
Equipment
- Grill
- Cast iron skillet
Ingredients
- ½ pound (230 g) bacon, cooked and crumbled (reserve the bacon)
- 3 cups (300 g) all-purpose flour
- 1 cup (170 g) yellow cornmeal
- ¼ cup (50 g) white sugar
- 2 tbsp (25 g) baking powder
- 2 tbsp (30 g) kosher salt
- 1 cup (240 ml) milk
- 1 cup (240 ml) buttermilk
- 1 cup (205 g) unsalted butter, melted
- 3 extra large eggs, lightly beaten
- 1 cup (115 g) cheddar cheese, shredded
- 3 jalapeño peppers, diced
Instructions
- 1Prepare your smoker or grill for high heat cooking at approximately 350°F (177°C) and empty the water pan.
- 2Place a cast iron skillet containing the reserved bacon grease on the top rack to warm up.
- 3Mix the all-purpose flour, yellow cornmeal, white sugar, baking powder, and kosher salt together in a large bowl.
- 4Whisk the milk, buttermilk, melted unsalted butter, and lightly beaten eggs in a separate bowl.
- 5Pour the wet ingredients into the dry flour mixture and stir until just combined. Don't overmix here; leaving the batter slightly lumpy ensures a tender crumb.
- 6Fold the shredded cheddar cheese, diced jalapeño peppers, and half of the cooked, crumbled bacon into the batter. Let the mixture rest at room temperature for 10 minutes to fully hydrate the cornmeal.
- 7Carefully remove the hot skillet from the smoker or grill. Pour the rested batter directly into the skillet, then sprinkle the remaining crumbled bacon over the top, pressing the pieces gently into the surface.
- 8Return the skillet to the top rack of your cooker. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- 9Let the cornbread cool in the skillet for 10 minutes before slicing. This resting time helps the slices hold their shape.
Notes
- Indoor cooking: If you don't have a smoker or grill, you can bake this in a standard oven preheated to 350°F (177°C).
- Bacon prep: You'll need about 1/2 pound of raw bacon to yield the required amount of cooked crumbles. Save the rendered fat for the skillet.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat: Warm slices in a skillet with a little butter, or microwave briefly wrapped in a damp paper towel.