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5 from 2 votes

Browned Butter Bacon and Jalapeno Cornbread

brown butter jalapeno and bacon cornbread is your new favorite cornbread recipe! Sweet, savory, and a tiny bit spicy with tons of flavor!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dinner, Lunch, Snacks
Cuisine: American
Servings: 12 servings
Calories: 361kcal
Author: Britney

Ingredients

  • 5 pcs Bacon
  • 1 cup Corn
  • 2 Jalapenos (diced finely)
  • ¾ cup Butter
  • 4 Sage Leaves
  • ¼ cup honey
  • 1 ½ cups corn meal
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup sour cream
  • 1 Large 1 egg
  • 2 Egg Yolks

Instructions

  • Preheat oven to 400 degrees F. Cook bacon in a cast iron skillet for 12-15 minutes then reduce heat to 350 degrees F.
  • Slice corn off of ears of corn and dice jalapenos. When bacon is finished, remove bacon from skillet and allow to cool on drying rack/paper towels. Add 1 stick of butter and fresh sage leaves to the skillet and allow it to brown over medium heat. Add corn, jalapenos, and honey to skillet and brown. Allow to cool.
  • Add corn meal, flour, sugar, baking powder, baking soda, and salt to a stand mixer with the whisk attachment. Whisk until all ingredients are combined. Add corn and jalapeno mixture, remaining half stick of butter, sour cream, and 1 egg and 2 egg yolks. Mix for about 30 seconds.
  • Spray a 9-inch circular baking pan with oil and add batter. Bake at 350 degrees F for 40-45 minutes, until a toothpick comes out clean.
  • Drizzle with honey and butter! Eat up!

Nutrition

Calories: 361kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 382mg | Potassium: 144mg | Fiber: 3g | Sugar: 24g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg