Bacon Jalapeño Cornbread (Gluten-Free Recipe)

One square slice of cornbread with jalapeno and bacon being lifted from cast iron skillet with a metal spatula.

5 from 7 votes

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.

Prep Time25

Cook Time35

Total Time1

Course: Side Dish

Cuisine: American

Keyword: great for brunch, gluten-free bread recipes, great sides for chili

Servings:

Calories: 276kcal

Author: Valentina K. Wein

Ingredients

6 strips raw bacon
1½ cups finely chopped onion
½ cup jalapeño pepper, washed and dried, finely chopped (seeds removed for less heat)
2 cups corn kernels
¾ cup unsalted butter
1 tablespoon kosher salt, divided
2¼ cups coarse cornmeal
¾ cup gluten-free all-purpose flour
1½ teaspoons baking soda
¼ cup granulated sugar
1 tablespoon ground cumin
4 large eggs
3½ cups buttermilk
2 tablespoons lemon juice
freshly ground black pepper

US Customary - Metric

Instructions

Prepare the bacon. 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.
Heat the oven to 425°F.
Cook the onion, jalapeño, and corn. Mix with bacon and butter. Add the onion to the bacon fat in the skillet and cook over medium-low heat for about 4 minutes. Add the jalapeños and sauté until the mixture is aromatic and the onions are soft, 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.
Make the rest of the batter. 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. Then 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.
Bake. Pour the batter into the skillet and then place it in the 425°F preheated oven. Bake until the edges and top are golden and it no longer jiggles, about 35 minutes.
Let it rest for a few minutes, then cut and serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition