bacon upside down jalapeno cornbread recipe sweetsavant.com America's best food blog

Thick cut bacon is the foundation of this recipe for bacon upside down jalapeno cornbread. I cook the bacon for a bit to crisp it up before pouring the jalapeno cornbread batter into the hot skillet. The rendered fat from the bacon keeps the cornbread from sticking and adds smokey flavor to the cornbread while it’s baking.

If you like this bacon cornbread recipe  then you’ll LOVE my Vidalia Onion Upside down Cornbread get the recipe HERE

Vidalia Onion upside down Broccoli Cornbread sweetsavant.comm America's best food blog

This is by no means a low fat cornbread, the bacon fat is absorbed into the batter while cooking. If you make this and feel that there is excess bacon grease in the pan (say, more than 1/4 cup) feel free to spoon it out before pouring the batter inI’m working on a low fat cornbread recipe using Greek yogurt, I’ll post a link to that as soon as it’s done.
bacon upside down jalapeno cornbread recipe sweetsavant.com America's best food blog

Saute the chopped jalapeno and onion in a little oil before adding to the batter to soften it, then mix it into the cottage cheese. Cottage cheese in the batter makes this cornbread unbelievably moist and lemon juice helps to make the bread tender. If you like this you’re going to LOVE my recipe for Vidalia Onion Upside Down Cornbread

12 inch lodge cast iron skillet

Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inchbacon upside down jalapeno cornbread recipe sweetsavant.com America's best food blog

This bacon upside down jalapeno cornbread would go great with my Church Basment Collard Greens and Slow Cooked Barbecued Pulled Pork

I do add a bit of sugar to my cornbread which is a no-no for “real Southerners”. I don’t add a lot of sugar, so the cornbread is not sweet. I find that a bit of sugar cuts the harshness of the cornmeal and it also helps give a golden color to the bread

bacon upside down jalapeno cornbread recipe sweetsavant.com America's best food blog

bacon upside down jalapeno corn bread recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
You will need a 12 inch cast iron skillet
Ingredients
  • 1½ cups of fine ground yellow or white cornmeal, I used yellow
  • 1 cup all purpose flour
  • 1 and ½ teaspoons kosher salt
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • 4 eggs
  • 16 ounces of 2% cottage cheese
  • 2 teaspoons fresh lemon juice
  • 2-3 jalapeno peppers
  • ½ an onion (about ⅓ of a cup chopped)
  • 1 tablespoon canola or vegetable oil
  • 8-9 strips of thick cut bacon
Instructions
  1. Heat the oven to 400 degrees
  2. Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
  3. In another bowl beat the eggs and stir in the cottage cheese and lemon juice
  4. Add the cottage cheese mixture to the cornmeal mixture and stir well, set this aside
  5. Remove the seeds from the jalapeno and dice it (you should have about ¼ cup total)
  6. Dice the onion
  7. Saute the onion and jalapeno in the oil over medium heat until softened but not brown, about 5 minutes. Remove the jalapenos and onion from the skillet and stir it into the batter
  8. Let the skillet cool off for about 10 minutes then lay the strips of bacon into the skillet
  9. Cook the bacon over medium heat on the stove top for about 5 minutes
  10. Turn off the heat and flip the bacon over keeping it in order
  11. Pour the batter carefully over the bacon strips
  12. Place the skillet into the oven and bake for 18- 20 minutes. A toothpick inserted into the center will come out clean
  13. Let the cornbread rest for about 5 -10 minutes
  14. Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck
  15. Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter

bacon upside down jalapeno cornbread

33 Comments

33 Comments on bacon upside down jalapeno cornbread recipe

  1. Dugan W Kowal
    August 10, 2017 at 5:04 pm (2 months ago)

    Recipe looks fantastic! Making it soon and was wondering what other hot peppers would work? I’ve got a garden full of jalapeño, Anaheim, Poblano and Hungarian hot peppers. Thoughts?

    Reply
    • Demetra Overton
      August 10, 2017 at 10:55 pm (2 months ago)

      Wow, your garden sounds AMAZING! Poblano peppers are not very hot but they would add a delicious flavor to the cornbread. I think they would be my first choice. Anaheim peppers are also pretty mild when it comes to heat. I haven’t tried the Hungarian hot peppers, I’d love for you to try them in the cornbread and let me know what you think.

      Reply
  2. Walter
    June 4, 2017 at 9:11 pm (4 months ago)

    Hi, again. I posted a year ago with a question. I found out that if you flip the cornbread over while still warm, it collapses/compresses enough to form a flat, non wobbly bread.
    New question…I haven’t tried it yet but if I put the bacon slices on top of the cornbread, will the bacon sink into the batter or will it float on top? Again, I’d like to keep my “mountain” effect on the cornbread with the bacon on top. I’ve seen other websites use crumbled/chopped bacon sprinkled on top, and it stays on top.
    Thanks for any help.

    Reply
    • Demetra Overton
      June 5, 2017 at 3:01 pm (4 months ago)

      Hi Walter, I haven’t tried this recipe with whole bacon slices on top. I think that if the bacon is thinly sliced it has a better chance of staying on top of the bread than if you used a thick slice of bacon. Thanks so much for reading

      Reply
  3. Carol Mackey
    October 20, 2016 at 9:43 pm (11 months ago)

    Demetra, since baking powder’s chemical reaction begins immediately with the addition of a liquid, for a lighter cornbread, you might sautee the onions and peppers and cook the bacon before adding the wet ingredients to the dry. You could add the bacon fat instead of oil, let the bacon fat, onions and peppers cool a bit (so the eggs aren’t scrambled) while the bacon continues to crisp, then add the mixture to the wet ingredients, pour the batter over the bacon, and continue from there. Besides enjoying it with many different dishes, I love cornbread split and toasted, then slathered with butter and honey, or just in a bowl with milk and honey, warmed in the microwave a bit, for breakfast, Your recipe is definitely one I will be trying! Thank you!

    Reply
    • Demetra Overton
      October 21, 2016 at 1:16 am (11 months ago)

      Thank you for your suggestions!

      Reply
  4. Laura Gatrel
    October 19, 2016 at 5:40 am (11 months ago)

    I am cooking this tomorrow, I just bought 3 lbs. of thick cut sugar cured bacon.

    Reply
    • Demetra Overton
      October 19, 2016 at 5:42 am (11 months ago)

      FANTASTIC! I hope you enjoy the recipe!

      Reply
  5. April Ozbilgin
    August 29, 2016 at 12:31 pm (1 year ago)

    This looks so delicious. I am a “true Southerner” and I don’t put sugar in my cornbread but I would say many Southern cooks put a little sugar in many savory dishes but I don’t. I think it is really just personal preference. I will definitely try your recipe though.

    Reply
    • Demetra Overton
      August 29, 2016 at 8:38 pm (1 year ago)

      Hi April! I totally agree with you. It’s all about personal preference, a little sugar doesn’t make it too sweet. I think it just takes a bit of the harshness away from the cornmeal.

      Reply
  6. Jonelle cash
    August 6, 2016 at 12:49 am (1 year ago)

    I make a sour cream corn bread that is the best .iuse 1 cup corn meal.2 eggs.1/2 cup coconut oil.1 cup sour cream .2 tsp baking powder.1/2 can cream corn mix well bake at 400 till done best ever

    Reply
    • Demetra Overton
      August 6, 2016 at 1:59 am (1 year ago)

      That sounds DELICIOUS! Thanks so much for sharing your recipe Jonelle.

      Reply
  7. Sarah
    July 13, 2016 at 11:32 pm (1 year ago)

    Can you replace the cottage cheese worth anything?

    Reply
    • Demetra Overton
      July 14, 2016 at 1:39 am (1 year ago)

      You can try the same amount of Greek yogurt instead of the cottage cheese if you like.

      Reply
  8. Teresa Sexton
    July 4, 2016 at 3:49 pm (1 year ago)

    This sounds so Awesome! I am gonna try it with Butter beans which will be a first for me never made dry butter beans with ham any suggestions on how to prepare?

    Reply
    • Demetra Overton
      July 4, 2016 at 10:51 pm (1 year ago)

      Thanks so much Teresa. I think the ham and butter beans sound delicious. Just simmer the butter beans in water (3 cups of water to every one cup of butter beans) with the ham bone, half an onion and some ham scraps for 45 minutes to one hour. Skim the foam off during cooking. Season with salt if necessary (the ham may be salty enough) after cooking.

      Reply
  9. Walter
    June 8, 2016 at 7:18 am (1 year ago)

    I take it your cornbread comes out flat so you don’t have to worry about flipping it over? I’d like to use my own recipe for cornbread, but mine usually grows in the middle. Flipping it over would result in the cornbread wobbling when cutting.

    Reply
    • Demetra Overton
      June 8, 2016 at 12:23 pm (1 year ago)

      Hi Walter. I’ve made this cornbread quite a few times, it rises but I’ve never had it dome in the middle. It may be because my batter is very thick, but I’m not sure it that is the reason. All I can say is give your recipe a try in a cast iron skillet and see how it turns out. Turning your oven temperature down by 25 degrees may help as well. This will cook the batter more evenly. When the oven temperature is high the outside of the cornbread will set first while the center continues to rise.

      Reply
  10. Meegan
    May 4, 2016 at 5:13 pm (1 year ago)

    So excited to have joined your mailing list everything I’ve read looks Yummy! BTW My boyfriend and I are both “true southerners” And he likes sugar and I don’t if it’s sweet cornbread, BUT I’m not going to deviate from your recipe, and I’ll adjust if need be.

    Reply
    • Meegan
      May 4, 2016 at 5:14 pm (1 year ago)

      And I also use flour in my cornbread

      Reply
    • Demetra Overton
      May 4, 2016 at 11:52 pm (1 year ago)

      That’s the way to go Meegan. Try it and adjust for your taste. I hope you like it.

      Reply
  11. Harry kennard
    May 3, 2016 at 2:30 am (1 year ago)

    I have been making bacon cornbread for years. If I have just corn meal I use a little flour, if it is corn meal mix I do not use flour. sometimes I use onions or jalapenos or what ever the mood I am in. I never use sugar, but it is everyone to his own taste.

    Reply
    • Demetra Overton
      May 4, 2016 at 12:50 am (1 year ago)

      I totally agree, Harry. To each their own. Make these recipes your to fit your taste.

      Reply
  12. Betty
    March 1, 2016 at 9:53 pm (2 years ago)

    I would use buttermilk instead of cottage cheee

    Reply
    • Demetra Overton
      March 1, 2016 at 10:15 pm (2 years ago)

      That certainly is your choice, Betty. Thanks for reading.

      Reply
  13. Patricia Stanton
    February 23, 2016 at 1:57 am (2 years ago)

    I am a true Southerner…I would never, ever use flour in my cornbread!! It just makes it too “cakey”. When I eat cornbread…I want cornbread. Other than that, I will try the other ingredients as they sound really good.

    Reply
    • Demetra Overton
      February 23, 2016 at 2:05 am (2 years ago)

      Thanks for reading, Patricia. My aunt, the woman who inspired this recipe, is also a true Southerner and she put flour in her cornbread. There are all sorts of “true Southerners” who do all sorts of things.

      Reply
  14. Joyce
    February 21, 2016 at 9:36 pm (2 years ago)

    I don’t use sugar in my cornbread any more due to diabetes, I don’t really miss it

    Reply
    • Demetra Overton
      February 21, 2016 at 11:33 pm (2 years ago)

      Yes Joyce, it’s important to adjust recipes to fit your needs. It certainly will be delicious either way

      Reply
      • Vicki
        February 23, 2016 at 2:59 pm (2 years ago)

        Do you drain the bacon grease?

        Reply
        • Demetra Overton
          February 23, 2016 at 4:10 pm (2 years ago)

          Hi Vicki. I didn’t drain the bacon grease, It keeps the cornbread from sticking and adds flavor. This certainly is not a low fat dish. If you make this and feel that there is excess bacon grease in the pan (say, more than 1/4 cup) feel free to spoon it out before pouring the batter in. Thanks so much for reading.

          Reply

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