Thanksgiving 2020 recipes!
Thick cut bacon is the foundation of this recipe for bacon upside down jalapeno cornbread. One of my FAVORITE Thanksgiving 2019 recipes! 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 a 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 recipe!
Bacon Upside Down Cornbread
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 in I’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
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
Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch
Serve it with this EASY STOVETOP MAC AND CHEESE RECIPE!
This bacon upside down jalapeno cornbread would go great with my Church Basement 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 corn bread recipe
- 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
- 1/2 an onion about 1/3 of a cup chopped
- 1 tablespoon canola or vegetable oil
- 8-9 strips of thick cut bacon
- Heat the oven to 400 degrees
- Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
- In another bowl beat the eggs and stir in the cottage cheese and lemon juice
- Add the cottage cheese mixture to the cornmeal mixture and stir well, set this aside
- Remove the seeds from the jalapeno and dice it (you should have about 1/4 cup total)
- Dice the onion
- 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
- Let the skillet cool off for about 10 minutes then lay the strips of bacon into the skillet
- Cook the bacon over medium heat on the stove top for about 5 minutes
- Turn off the heat and flip the bacon over keeping it in order
- Pour the batter carefully over the bacon strips
- Place the skillet into the oven and bake for 18- 20 minutes. A toothpick inserted into the center will come out clean
- Let the cornbread rest for about 5 -10 minutes
- Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck
- Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter
bacon upside down jalapeno cornbread