Bacon Cheddar & Jalapeno Cornbread

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50 MINS

16 servings

50 MINS | 16 servings

1 lb Hatfield Bacon, cooked crisp & crumbled
1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup milk
1 cup buttermilk
3 eggs
1/2 cup sour cream
3 Tbsp hot honey
4 tbsp butter, melted and slightly cooled
1 cup sweet corn (fresh, frozen or canned)
8 oz sharp cheddar cheese, shredded
2 jalapeños, chopped with seeds and membrane removed (additional sliced for top if desired)

Preheat oven to 375º F. Butter a 13″x9″ baking dish.
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey and then add to the dry ingredients to the wet and mix just to combine.
Fold the corn, bacon, chopped jalapeños and 3/4 of the shredded cheese into the batter.
Pour the batter into the prepared pan and top with the remaining shredded cheese and sliced jalapeño (if using). 6. Bake for 35 – 40 minutes until the top is golden and a toothpick inserted in center comes out clean. Cool for 10 – 15 minutes before slicing

Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.