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Jalapeno Cornbread with bacon in a Detroit pizza pan
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Easy Jalapeño Cheddar Cornbread with Bacon

This sweet and savory Jalapeño cheddar cornbread is the perfect side for football season, Thanksgiving, Friendsgiving, and Christmas.
Course Appetizer
Cuisine American
Keyword cornbread
Servings 18
Calories 187kcal

Equipment

  • 1 10x14 Pizza Pan or 9x13 casserole pan

Ingredients

  • 2 boxes Jiffy Cornbread Mix
  • 3 Eggs
  • 1 jar Cheese Whiz about 1 cup
  • 2 Fresh Jalapenos sliced
  • 1.5 cups Cheddar Shredded
  • 10 sliced Bacon Cooked, Chopped

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl combine jiffy cornbread mix, eggs, cheese whiz, Bacon, and 1 cup of cheddar cheese.
  • Grease the inside of the pan with cooking oil or, better yet, rendered bacon fat if you have some leftovers. Pour in the cornbread batter and gently spread out to the corners of the pan. Top with sliced jalapenos and remaining cheese, and chopped bacon.
  • Bake for about 20 minutes until golden brown. Let cool for 30 minutes before removing the cornbread from the pan and cutting. into 18 squares

Notes

Serving Size 1 Square (1/18th pan)
Refrigerate for up to 1 week
Freeze for up to 3 months
Serve with Honey, Melted butter or Jams

Nutrition

Calories: 187kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 355mg | Potassium: 45mg | Fiber: 2g | Sugar: 6g | Vitamin A: 99IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg