For extra flavor, consider adding a pinch of smoked paprika to the dry ingredients. If you don't have pepperjack cheese, Monterey Jack or a mild cheddar will also work well. For a sweeter cornbread, increase the sugar to ¼ cup. Be careful not to overbake the cornbread, as it can become dry. Check for doneness after 18 minutes. Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving.
Cheesy Bacon Jalapeno Skillet Cornbread
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS72
This isn't just cornbread; it's an experience. Imagine a moist, spicy, gluten-free cornbread, kissed with smoky bacon, fiery jalapeños, and a generous blanket of melted pepperjack cheese, all baked to golden perfection in a cast iron skillet for that coveted crispy crust. Forget buttermilk runs – this recipe uses simple milk and delivers incredible flavor!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol113 mg
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Fiber3 g
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Protein14 g
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Saturated Fat10 g
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Sodium808 mg
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Sugar8 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)
02 Step
Recipe View 9 mins Place bacon in a 10-inch cast iron skillet (or oven-safe skillet) and cook over medium-high heat, turning occasionally, until crispy and evenly browned. (8-10 minutes) Remove bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the skillet, discarding the rest. Use a paper towel to carefully spread the reserved bacon grease evenly across the bottom and up the sides of the skillet.
03 Step
Recipe View 4 mins Add minced jalapenos to the skillet with the bacon grease and cook over medium heat until softened and lightly browned. (3-5 minutes) Remove from heat.
04 Step
Recipe View 8 mins In a medium bowl, combine cornmeal and milk. Let sit for 5-10 minutes to allow the cornmeal to absorb some of the liquid and soften. (5-10 minutes)
05 Step
Recipe View 1 mins In a separate large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
06 Step
Recipe View 1 mins Add eggs and melted butter to the cornmeal mixture and whisk until combined. Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix; a few lumps are okay.
07 Step
Recipe View 1 mins Fold in the sautéed jalapenos, ½ cup of shredded pepperjack cheese, and the sliced green onions into the batter. Crumble the cooked bacon over the batter, then sprinkle the remaining ½ cup of shredded pepperjack cheese over the bacon.
08 Step
Recipe View 20 mins Bake in the preheated oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. (18-22 minutes) Let cool slightly before slicing and serving.
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Trinity Lockman
Jun 19, 2025My family devoured this cornbread. It's definitely going into our regular rotation.
Ottis Witting
Jun 14, 2025I was skeptical about the gluten-free flour, but it turned out great! No one could tell it was gluten-free.
Corene Becker
Mar 4, 2025Next time I'm going to try adding some shredded cheddar cheese to the batter as well.
Leilani Windler
Feb 6, 2025This is the best cornbread I've ever made! The bacon and jalapenos are the perfect combination of flavors.
Ruthie Lockman
Dec 12, 2024I added a can of creamed corn to the batter for extra moisture, and it was amazing!