What do you take to a summer cookout? I’m always looking for a new dish to take to potlucks and parties. My husband is a huge fan of spicy dishes. The more jalapenos, the better. I like a little heat, but if I have to take a drink of water in between each bite, then it’s too spicy in my book. When taking dishes to other places, I’m always torn between adding spice or not. Everyone’s taste buds are so different! I’m happy to say that I’ve found a happy medium with this Bacon and White Cheddar Jalapeno Cornbread. The Mezzetta Deli-sliced Tamed Jalapeño Peppers bring a taste of spice without overwhelming the dish itself. Try it and let me know what you think! I’m also using my cast iron skillet in this recipe. If you have one, it’s my favorite thing to cook cornbread in!
- 1 1/2 cups of white cornmeal
- 1 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup milk
- 3 eggs
- Large pinch of salt
- 1 cup shredded white cheddar cheese
- 1/2 cup diced onions
- 1 stick butter, melted
- 3-4 slices bacon
- 1/2 cup Mezzetta Deli-sliced Tamed Jalapeño Peppers, drained and diced
The Mezzetta Deli-sliced Tamed Jalapeño Peppers are sliced thin already, but I did cut the seeds out of these that had them, and I cut them the peppers smaller, as well.
Preheat oven to 400 degrees.
This recipe uses bacon and the bacon grease in the skillet, so if you’re looking for a super healthy recipe, this isn’t the one. I also advise using real bacon. It will provide the most flavor and grease (which is what we’re using to grease the skillet). I used pre-cooked bacon because it was all that I had in the refrigerator, and it wasn’t the same by far! I had to add a little extra butter to the skillet because there wasn’t enough grease. Lesson learned: use real bacon! If you’re making this for a potluck or party, your guests will appreciate it!
In the cast iron skillet, cook the bacon slices over medium heat on the stove. Once they are finished, pull the bacon slices out of the grease. Grab a paper towel and wipe the bacon grease around the skillet, soaking up any excess but leaving visible grease on the sides and bottom of the skillet. Crumble the bacon pieces and set them aside to add to the cornbread batter.
Stir together the cornmeal, flour, salt, baking powder, and baking soda. In a different bowl, stir together the eggs, milk, and melted butter. Add the second mixture to the first mixture and stir just until mixed. Add the onions, white cheddar, Mezzetta Deli-sliced Tamed Jalapeño Peppers, and crumbled bacon.
Pour the batter into the prepared skillet. Place in the oven for 20-30 minutes. Top crust should be golden brown.
Let the bread cool slightly before cutting into slices and serving.
If you can keep your family from eating the cornbread before you leave the house, it will be a hit at your next potluck!
Recipe adapted from Cheddar-Jalapeno Cornbread.
I loved using the Mezzetta Deli-sliced Tamed Jalapeño Peppers in this recipe. I stocked my pantry with a few different varieties of Mezzetta Peppers just to have on hand for various dinner and potluck dishes. If you loved peppers and olives, be sure to check out the Mezzetta varieties the next time that you’re at the store.
Mezzetta wants to help you Bring the Heat this summer with a Mezzetta Summer Survival Kit Giveaway! Each month, Mezzetta will be hosting one summer themed giveaway on their summer landing page. You can enter once a day for a chance to win! Head to the Mezzetta Summer Giveaway page to enter now!