Bacon Jalapeno Cornbread
fromcantstayoutofthekitchen.comcantstayoutofthekitchen.com/2013/09/20/bacon-jalapeno-gruyere-corn-sticks
Bacon Jalapeno Cornbread made in corn pone pans is mouthwatering and irresistible. This savory and delicious cornbread recipe uses gruyere cheese, bacon, and jalapeno peppers. If you enjoy cornbread with soup or chili, this is a great one to accompany either main dish.
Ingredients
Instructions
Stir together corn meal, gluten free flour, baking soda, baking powder and salt.
Add milk, Greek yogurt, oil and honey and combine.
Fry bacon in skillet until done; drain on paper towels.
Add grated cheese, bacon, and jalapeno to the cornmeal mixture.
Stir to combine.
Spray three corn stick pans with cooking spray or well-oil the corn stick pans.
Spread corn bread mixture about 2/3 full into corn stick pans.
Don’t overfill as the cornbread will raise significantly during baking.
Bake at 400° for about 10-12 minutes or until toothpick inserted in center comes out clean.
Nutrition
- Calories
- 132 kcal
- Carbohydrate Content
- 11 g
- Protein Content
- 5 g
- Fat Content
- 8 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.03 g
- Cholesterol Content
- 12 mg
- Sodium Content
- 225 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
