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Skillet Jalapeno Corn Bread

Total Time

Prep: 15 min. Bake: 20 min.


8-10 servings

Our home economists bake this moist corn bread in an ovenproof skillet to tie into the Western barbecue theme. A jalapeno pepper adds a bit of zip.


  • 6 bacon strips
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chopped seeded jalapeno pepper


  1. In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon.
  3. Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 piece: 342 calories, 23g fat (7g saturated fat), 62mg cholesterol, 427mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 8g protein.

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