Jalapeño, smoked cheddar and bacon cornbread
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Jalapeño, smoked cheddar and bacon cornbread
Jalapeño peppers add a kick to this cornbread. You can also cook it in the frying pan if it’s ovenproof – cook for 5-10 minutes less in the oven
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
493Kcal
Fat
29gr
Saturates
16gr
Carbs
41gr
Sugars
4gr
Fibre
2gr
Protein
15gr
Salt
2.6gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 100g butter
- 6 streaky bacon rashers, chopped
- 2 large eggs
- 150ml whole milk
- 150g plain flour
- 150g cornmeal or polenta
- 1 tbsp baking powder
- 1 tbsp caster sugar
- ½ tsp fine sea salt
- 8-10 slices pickled jalapeño pepper, plus extra to serve
- 100g smoked cheddar, grated (we used Applewood)
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6, and grease a large (roughly 20 x 30cm) baking dish. Melt the butter in a frying pan, then pour into a bowl and leave to cool. Fry the bacon in the pan until crisp, then remove to a plate.
- Crack the eggs into the milk and beat together using a fork. Put the flour, cornmeal or polenta, baking powder, sugar and salt into a bowl. Pour in the butter and the milk and egg mixture, then mix it all into a smooth batter. Stir in the bacon, jalapeños and three-quarters of the cheese.
- Scrape the mixture into the greased baking dish, smooth the top and sprinkle with the remaining cheese. Bake for 20-25 minutes, until a skewer comes out clean. Turn out, then serve warm with fried eggs, smashed avocado, coriander and more jalapeños, if you like.
