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    You are in: Home / Recipes / Jalapeno-Bacon Corn Bread Recipe
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    Jalapeno-Bacon Corn Bread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    daliawiles's Note:

    This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival. This article was first published in Saveur in Issue #74

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 425°. Fry bacon in a large skillet over medium heat, turning once, until crisp. Transfer bacon to paper towels to let drain, pour rendered fat into a small bowl.
    2. 2
      Melt vegetable shortening and 2 tablespoons of the bacon fat together in the skillet while it is preheating.
    3. 3
      Crumble bacon and set aside. Lightly beat eggs in a large bowl. Add bacon, onions, jalapeños, jalapeño pickling juice, sugar, baking soda, salt, cumin, and pepper and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined. Pour the hot fat from the skillet into the batter and stir until just combined.
    4. 4
      Pour the batter into the hot skillet or 9x9 square. Bake the bread until lightly golden and toothpick inserted in center comes out clean, about 25 minutes.

    Ratings & Reviews:


    Nutritional Facts for Jalapeno-Bacon Corn Bread

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 194.0
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 3.4 g
    Cholesterol 46.6 mg
    Sodium 625.3 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 1.8 g
    Sugars 2.9 g
    Protein 5.5 g

    The following items or measurements are not included:

    pickled jalapeno pepper juice

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