Cheesy Jalapeño Bacon Cornbread

Fully loaded for maximum deliciousness.

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I love a piece of straight-up cornbread that’s slathered with butter and doused with maple syrup, but when I’m in the mood for something a little more savory, I reach for this cheesy jalapeño cornbread. Loaded with crispy bacon, cheddar, and finely chopped jalapeños, this maximalist “snacking” cornbread is pulling out all the stops for ultimate hand-held deliciousness.

I would never suggest a side of canned creamed corn for dinner, but it makes a killer cornbread. Yes, that thick—dare I say gloppy?—strangely sweet stuff from the can is my secret to the corniest-ever cornbread. Not only does it amp up the flavor by adding another dimension of corn, it also provides extra moisture and a rich density, almost like sour cream in a coffee cake. The result is a plush, velvet crumb and a sweet corn flavor that is absolutely unmistakable.

Parchment paper is an unusual move for cornbread, but in testing I found the cheese in the batter led to inevitable bottom stickage. Don’t worry—the cornbread will still brown plenty on the bottom, and the sides will be deliciously crispy.

Cornbread is always best served the day it’s baked, but this cornbread will stay good for up to 3 days. Store in an airtight container at room temperature, and be sure to warm before eating—it doesn’t have to be piping hot, but a little extra heat will help remelt the cheese so you still get that slightly gooeyness.

Enjoy!

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Cheesy Jalapeño Bacon Cornbread

(Serves 9)

Prep time: 15 minutes

Total time: 1 hour 5 minutes (not including cooling time)

Ingredients

6 bacon slices (about 6 oz.), cut crosswise into ½” pieces

5 tablespoons unsalted butter, melted, plus 1 tablespoon for the pan

1 ¼ cup (150 g.) stone-ground yellow cornmeal

1 cup (120 g.) all-purpose flour

¼ cup (50 g.) granulated sugar

1 tablespoon baking powder

½ teaspoon kosher salt

5 oz. cheddar, shredded, divided

2 jalapeños, seeded and finely chopped, divided

2 large eggs

⅔ cup (160 g.) whole milk

⅔ cup (180 g.) canned creamed corn

Equipment: Dry metal pan, slotted spoon, cutting board, 9” x 9” metal baking pan, parchment paper, medium bowl, large bowl, whisk, flexible rubber spatula

Instructions

1. Arrange bacon pieces in a large dry metal pan in a single flat layer (If the pan isn’t big enough, you can do this in two batches, or use two pans.) Place pan over medium-low heat and cook, undisturbed, until the bacon is browned on the bottom and some of the fat has rendered, 6-8 minutes. Stir and rearrange single flat layer in the pan.

2. Continue to cook, stirring more frequently, until bacon is crisp and the fat has fully rendered, 4-6 minutes more. Transfer bacon to a clean cutting board with a slotted spoon and finely chop, then set aside to cool. Reserve bacon grease as desired for another use.

3. Arrange a rack in the center of the oven and preheat oven to 400°F. Line the bottom of a 9” x 9” metal baking pan with a square of parchment paper and place a tablespoon of butter in the center.

4. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add 4 ounces shredded cheddar, all but 2 tablespoons finely chopped jalapeños, and all but 2 tablespoons of the reserved chopped bacon and stir until completely combined.

5. Slide the prepared pan with the butter into the oven to melt the butter.

6. Meanwhile, in a large bowl, whisk together eggs until blended, then whisk in milk, creamed corn, and remaining 5 tablespoons melted butter.

7. Add dry ingredients to the whisked wet ingredients and, using a flexible rubber spatula, fold everything together until combined.

8. Pull the pan with the melted butter out of the oven and carefully rotate to ensure the melted butter evenly coats the top of the parchment and the corners of the pan.

9. Pour the batter into the (still hot!) pan, smoothing the top to level. Scatter remaining cheddar cheese, reserved chopped jalapeños, and reserved bacon on top.

10. Bake cornbread until lightly browned on top (where there isn’t cheese) and springy to the touch, 20-25 minutes.

11. Let cool in the pan for 10-15 minutes, then loosen the edges with a thin knife or offset spatula and invert onto a cutting board. Pull off parchment paper and flip right-side up, then cut into squares and serve warm.

Originally published July 6, 2026.