Ben Johnson Jalapeno Corn Bread
A spicy, cheesy jalapeno cornbread with crispy bacon and onions, perfect as a savory side for family dinners or casual gatherings.
Ingredients
Instructions
- Mix all the ingredients together until well combined.
- Pour the batter into a greased baking dish.
- Bake at 375°F (190°C) for 35 to 45 minutes until golden brown and cooked through.
Tips & Substitutions
For a twist, consider adding diced bell peppers or substituting half of the cheese with a spicy pepper jack. If you prefer a sweeter cornbread, increase the sugar slightly. Make sure to use fresh jalapenos for the best flavor, or opt for pickled jalapenos for a milder taste. This cornbread pairs well with hearty American recipes like Barbecue Chip Chop.
Serving Suggestions
Serve the jalapeno cornbread warm, with a pat of butter on top for added richness. It makes an excellent side dish for spicy chili or barbecue, complementing dishes like Pork Chops With Bread Dressing perfectly. You can also enjoy it as a snack with cream cheese or salsa for dipping.
Storage & Reheating
Allow the cornbread to cool completely before storing it in an airtight container. It will keep in the refrigerator for about 3-4 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Reheat in the oven or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ben Johnson Jalapeno Corn Bread contains roughly 599 calories, with 8g protein, 56g carbohydrates, and 39g fat. It is a good source of protein (15% of the Daily Value), calcium (14% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 799mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute sweet milk with buttermilk for a tangy flavor, or any plant-based milk for a dairy-free option. Just ensure that the consistency remains similar, as it can impact the texture of the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the top browns too quickly, you can cover it loosely with foil to prevent burning while it continues to cook through.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter and refrigerate it for up to 24 hours before baking. Alternatively, bake the cornbread in advance and reheat it just before serving. This makes it a great option for gatherings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).