Bacon Upside Down Jalapeno Cornbread Recipe

Introduction

This bacon upside down jalapeno cornbread is a delicious twist on a classic Southern favorite. With spicy jalapenos, savory bacon, and a moist, cheesy texture, it’s a crowd-pleaser that’s perfect for any meal or gathering.

Ingredients

• 1½ cups fine ground yellow or white cornmeal
• 1 cup all-purpose flour
• 1½ teaspoons kosher salt
• ⅓ cup white sugar
• 1 tablespoon baking powder
• 4 eggs
• 16 ounces 2% cottage cheese
• 2 teaspoons fresh lemon juice
• ¼ cup jalapeno peppers (from 1-3 jalapeno peppers)
• ½ cup chopped onion (from one small onion)
• 1 tablespoon canola or vegetable oil
• 8-9 strips thick cut bacon
• ¼ cup milk (optional, to thin the batter if needed)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Remove the seeds from the jalapenos and dice them until you have about ¼ cup.
3. Step 3: Dice the onion finely.
4. Step 4: In a skillet, heat the oil over medium heat and sauté the diced onion and jalapenos until softened but not browned, about 5 minutes. Remove them from the skillet and let cool.
5. Step 5: In a large bowl, combine cornmeal, flour, salt, baking powder, and sugar. Stir well to mix.
6. Step 6: In a separate bowl, beat the eggs, then stir in the cottage cheese and lemon juice.
7. Step 7: Combine the egg mixture, dry cornmeal mixture, and sautéed jalapenos and onions. Stir together, adding milk if the batter feels too thick.
8. Step 8: Allow the skillet to cool slightly, then lay the bacon strips in the skillet in an even layer.
9. Step 9: Cook the bacon over medium heat on the stovetop for 3 to 5 minutes until it starts rendering fat.
10. Step 10: Turn off the heat and carefully flip the bacon strips over, keeping them in the same order.
11. Step 11: Spoon the cornbread batter carefully over the bacon strips, spreading evenly.
12. Step 12: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
13. Step 13: Let the cornbread rest for 5 to 10 minutes after baking.
14. Step 14: Run a butter knife around the edges of the skillet to loosen the cornbread if it’s stuck.
15. Step 15: Place a platter over the skillet and, using pot holders, invert the cornbread onto the platter so the bacon is on top.

Tips & Variations

• Adjust the amount of jalapenos based on your preferred spice level, and remove seeds for less heat.
• Use smoked bacon for an extra layer of flavor.
• If you don’t have cottage cheese, you can substitute with sour cream or Greek yogurt for a similar texture.
• Serve with honey or butter for a sweet and savory contrast.

Storage

Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave or oven until heated through for best texture. Avoid freezing, as the texture may change due to the cottage cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without jalapenos?

Yes, simply omit the jalapenos or substitute them with milder peppers or diced bell peppers for less heat.

What type of skillet should I use?

A cast iron skillet works best for this recipe because it can go from stovetop to oven easily and helps cook the bacon evenly.

Bacon Upside Down Jalapeno Cornbread Recipe

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★★★★★

4.9 from 64 reviews

This bacon upside down jalapeno cornbread combines the smoky, savory flavors of thick-cut bacon and spicy jalapenos with a moist, cheesy cornbread base made with cottage cheese and cornmeal. The jalapenos and onions are sautéed to enhance their flavors before being mixed into the batter. Bacon strips are cooked in the skillet, then topped with the cornbread batter and baked to golden perfection. Once inverted after baking, the bacon becomes a flavorful, crispy topping that complements the tender cornbread beneath.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups fine ground yellow or white cornmeal
• 1 cup all purpose flour
• 1½ teaspoons kosher salt
• ⅓ cup white sugar
• 1 tablespoon baking powder

Wet Ingredients

• 4 eggs
• 16 ounces 2% cottage cheese
• 2 teaspoons fresh lemon juice
• 1/4 cup milk (optional, to thin batter if needed)
• 1 tablespoon canola or vegetable oil

Vegetables

• 1/4 cup diced jalapeno peppers (from 1–3 jalapeno peppers, seeds removed)
• 1/2 cup chopped onion (from one small onion)

Meat

• 8–9 strips thick cut bacon

Instructions

1. Preheat Oven: Heat the oven to 400 degrees Fahrenheit to prepare for baking the cornbread.
2. Prepare Jalapenos: Remove the seeds from the jalapenos and dice them to yield about 1/4 cup total.
3. Dice Onion: Chop one small onion to get approximately 1/2 cup diced onion.
4. Sauté Vegetables: Heat 1 tablespoon of canola or vegetable oil in a skillet over medium heat. Add the diced onion and jalapenos and sauté until softened but not browned, about 5 minutes. Remove from the skillet and allow them to cool while preparing the batter.
5. Mix Dry Ingredients: In a large bowl, combine 1½ cups cornmeal, 1 cup all-purpose flour, 1½ teaspoons kosher salt, ⅓ cup white sugar, and 1 tablespoon baking powder. Stir well to combine.
6. Mix Wet Ingredients: In a separate bowl, beat 4 eggs, then stir in 16 ounces of 2% cottage cheese and 2 teaspoons of fresh lemon juice.
7. Combine Batter: Add the wet mixture to the dry ingredients, then fold in the sautéed onions and jalapenos. Stir and add up to 1/4 cup milk if the batter needs thinning.
8. Cook Bacon: Let the skillet cool slightly, then lay 8-9 strips of thick-cut bacon in the skillet. Cook the bacon over medium heat for about 3 to 5 minutes. Turn off the heat and carefully flip the bacon strips to cook the other side briefly, keeping the order intact.
9. Add Batter: Spoon the cornbread batter carefully over the bacon strips in the skillet, spreading it evenly.
10. Bake Cornbread: Place the skillet into the preheated oven and bake for 20 to 25 minutes. The cornbread is done when a toothpick inserted into the center comes out clean.
11. Rest the Cornbread: Remove the skillet from the oven and let the cornbread rest for 5 to 10 minutes to set and cool slightly.
12. Release Cornbread: Run a butter knife around the edge of the skillet to loosen the cornbread and ensure it isn’t stuck.
13. Invert and Serve: Place a platter on top of the skillet. Using pot holders, carefully invert the skillet to release the cornbread onto the platter, showcasing the crispy bacon topping.

Notes

• Adjust the number of jalapenos to your spice preference; removing all seeds reduces heat significantly.
• Be sure not to brown the onions and jalapenos during sautéing; they should soften gently to maintain a fresh flavor.
• If the batter is too thick, add milk a little at a time to thin it out for easier pouring.
• Use a cast-iron or oven-safe skillet for best results when cooking bacon and baking.
• Allow resting time before inverting the cornbread to help it set and avoid breaking.

Keywords: cornbread, bacon, jalapeno, southern recipe, spicy cornbread, cottage cheese cornbread, savory cornbread, bacon cornbread