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

bacon upside down jalapeno cornbread recipe

Demetra Overton
You will need a 12 inch cast iron skillet
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 -10 servings


  • cups of fine ground yellow or white cornmeal
  • 1 cup all purpose flour
  • 1 and ½ teaspoons kosher salt
  • cup white sugar
  • 1 tablespoon baking powder
  • 4 eggs
  • 16 ounces of 2% cottage cheese
  • 2 teaspoons fresh lemon juice
  • 1/4 cup jalapeno peppers from 1-3 jalapeno peppers
  • 1/2 cup chopped onion from one small onion
  • 1 tablespoon canola or vegetable oil
  • 8-9 strips of thick cut bacon
  • 1/4 cup milk if you need to thin the batter You might not need it


  • Heat the oven to 400 degrees
  • 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 let them cool while you mix the batter.
  • 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
  • Combine the cottage cheese, the cornmeal mixture, and the sauteed peppers and onions. Stir and add milk if you need to thin the batter
  • Let the skillet cool off then lay the strips of bacon into the skillet
  • Cook the bacon over medium heat on the stovetop for about 3 - 5 minutes
  • Turn off the heat and flip the bacon over keeping it in order
  • Spoon the batter carefully over the bacon strips
  • Place the skillet into the oven and bake for 20 - 25 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