Bacon Upside Down Jalapeno Cornbread Recipe
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.
- 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
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
- Preheat Oven: Heat the oven to 400 degrees Fahrenheit to prepare for baking the cornbread.
- Prepare Jalapenos: Remove the seeds from the jalapenos and dice them to yield about 1/4 cup total.
- Dice Onion: Chop one small onion to get approximately 1/2 cup diced onion.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Batter: Spoon the cornbread batter carefully over the bacon strips in the skillet, spreading it evenly.
- 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.
- Rest the Cornbread: Remove the skillet from the oven and let the cornbread rest for 5 to 10 minutes to set and cool slightly.
- Release Cornbread: Run a butter knife around the edge of the skillet to loosen the cornbread and ensure it isn’t stuck.
- 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
