Bacon Jalapeño Cornbread (Gluten-Free Recipe)

This Bacon Jalapeño Cornbread is moist, tender, and packed with smoky bacon and spicy jalapeños. Baked in a cast iron skillet, this easy gluten-free cornbread develops beautifully crisp edges while staying soft and moist in the center.

Bacon Jalapeño Cornbread is especially good served warm, right out of the oven, and it's an easy side for a bowl of chili, or just about any casual and cozy meal.

With smoky bacon, spicy jalapeños, sweet corn, and caramelized onion, this is far more than ordinary cornbread - it’s hearty enough to almost double as a corn casserole.

I love it so much that I've been using it for years to make my Gluten-free Cornbread Dressing for Thanksgiving.

Ingredient Notes

• bacon - I love applewood smoked bacon, but use your favorite.
• onion - I use yellow onion, but for a bit more sweetness, you can use red.
• jalapeño pepper - The seeds and membranes of the pepper are the hottest part - so, for more heat use some or all of the seeds, and if you prefer a mild flavor, remove all seeds and membranes. Look for firm, deeply colored and slightly shiny peppers. To save time you can buy canned, chopped jalapeño peppers, but please note that the seeds are usually included and are tedious to remove.
• corn kernels - You can use fresh, frozen, or canned corn kernels for this recipe. During the summer, you should be able to find fantastic corn at your local farmers' market. Choose corn with bright green, tightly wrapped husks. Frozen corn should be thawed first. Both frozen and canned corn should be very well drained.
• unsalted butter - I cook and bake with unsalted butter so I can better control how much salt goes in a recipe.
• cornmeal - Coarse cornmeal adds great texture because it's granular. You can use fine cornmeal if you'd like a smoother bread.
• gluten-free all purpose flour - King Arthur Measure for Measure and Cup4Cup are my favorite all-purpose gluten-free flours for baking. Substitution: You can also omit this and use all cornmeal. It will be a coarser texture, and still delicious.
• baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. Pour 2 tablespoons of vinegar or lemon juice over about ¼ teaspoon baking soda. If it starts to fizz, it’s still good.
• granulated sugar - Given the number of servings in this recipe, the sugar is minimal. It's just enough for a very subtle sweetness that will brighten the other flavors.
• ground cumin - The cumin adds a warm, earthy flavor to the batter.
• eggs - If possible, for the best flavor and texture, use pasture-raised eggs - they're an ethical choice, too.
• buttermilk - In baking buttermilk adds a creamy texture and slightly tangy flavor. It also works with the baking soda to help the cornbread rise. Substitutions: If you need to, substitute the buttermilk with 3⅓ cups milk mixed with 6 tablespoons lemon juice or distilled white vinegar. Let the mixture sit for at least 5 minutes before using it. OR, mix 2¾ cups sour cream with ¾ cup milk.
• lemon juice - The lemon juice helps keep the cornbread tender and increases the acidity, potentially helping it rise.
• kosher salt - The total amount of salt in this recipe might seem like a lot, but you won't even taste it, it's just enough to enhance the flavors of the bacon, peppers, cumin, onion, and jalapeño. If you use table salt, use half the amount.
• black pepper - Preferably freshly ground.

How to Make Bacon Jalapeño Cornbread

- Line a large plate with a paper towel. Set aside. Add the bacon to a 12-inch cast iron skillet over medium heat. Cook until the bacon is brown and crisp, about 3 minutes per side. Remove the bacon - but not the bacon fat - from the skillet. Set the bacon aside on the paper towel-lined plate.

Recipe Tip: Cornbread in a cast iron skillet is fabulous because many of the ingredients are cooked in it before the batter is added, which adds a ton of flavor. And it's what creates those beautiful dark, crispy edges. That said, if you prefer or don't have cast iron, you can bake the bread in a 9 x 13-inch baking dish. If you choose to do this, use any large skillet you'd like to cook the bacon and make the onion mixture.

- Heat the oven to 425°F.

- Add the onion to the bacon fat in the skillet and cook over medium-low heat until soft, about 4 minutes. Add the jalapeños and sauté until the mixture is aromatic and the onions are slightly golden, about 2 more minutes.

- Crumble or finely chop the bacon and add it to this mixture, along with the corn.

- Now add the butter to the skillet, swirl it around the bottom and sides to melt it into the other ingredients. Season with 1 teaspoon of the kosher salt and a few turns of black pepper. Turn off the heat and leave the skillet as it is to cool on the stove.

- In a large mixing bowl, whisk the cornmeal, flour, baking soda, 2 teaspoons of remaining kosher salt, sugar and cumin.

- In another large bowl, whisk the eggs until smooth. Add the buttermilk and lemon juice and whisk again until smooth. Then stir the wet ingredients into the dry ingredients and mix until smooth.

- Add the bacon mixture from the pan to the batter and mix until it's fully incorporated.

- Pour the batter into the skillet and then place it in the 425°F preheated oven. Bake until the edges and top are golden brown and it no longer jiggles, about 35 minutes.

- Let it rest for a few minutes, then cut and serve.

Variations

• Vegetarian version. The bacon is delicious in this - but, if you're serving vegetarians, this is an easy change. Simply use olive oil to sauté the onions and jalapeño (instead of the bacon fat from cooking the bacon). You can replace the bacon with finely chopped mushrooms if you'd like.
• Add cheese. Bacon and Jalapeño Cornbread is delicious with Monterey jack or cheddar cheese. You can sprinkle grated cheese on top of the batter before baking it, and/or you can mix about 1 cup into the batter.

Serving Suggestions

• Let's fire up the comfort foods of fall and winter. Serve this cornbread with Butternut Squash Chili, Brisket Chili, or Oven Baked Pork Ribs for a cozy gathering of friends or family over the weekend!
• You could have the gathering for brunch, and serve Bacon Jalapeño Cornbread with Honey Broiled Grapefruit and Grilled Avocado and Eggs. What a combination that would be. Oh, and don't forget a perfect cup of coffee.
• And as I mentioned, I use it every year to make my Thanksgiving dressing.
• The cornbread is also excellent served with a hearty salad for dinner. Apple Cranberry Chicken Salad is a great choice.

Making it Ahead and Storage

• The cornbread can be made a day ahead of time, so it's the perfect dish to bring to a potluck brunch, or to prepare early for a party at your house.
• Warm it in a 375°F oven for about 15 minutes before serving.

Can you freeze it?

• Once baked and completely cooled, it can be frozen in freezer bags, or wrapped tightly with plastic wrap - either way, keeping it in an airtight container is key.
• Bring it to room temperature, then heat it in a 375°F oven for about 15 minutes before serving.

More Must-Try Cornbread Recipes

I hope you love this gluten-free cornbread with jalapeños and bacon as much as my family and I do!

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