Thursday, January 3, 2013

Bacon PepperJack Cornbread

bacon pepperjack cornbread
If you love bacon and enjoy savory (not sweet) cornbread, this zesty, cheesy, bacony cornbread is for you.  Although I recommend baking it in a cast iron skillet, you can use an 8- or 9-inch square baking pan if that's all you have.

You'll notice that I use nonfat plain Greek yogurt in this recipe, instead of sour cream or milk. I find that the nonfat yogurt results in superior texture and just as rich a flavor without all of the fat in whole milk or sour cream. Given the fat in the bacon, cheese and eggs, it makes sense (at least to those of us trying to eat healthier) to use a nonfat alternative to sour cream if it works just as well and doesn't compromise flavor. In fact, I've made this cornbread using full-fat sour cream, and the texture seemed too moist and almost greasy.  Additionally, because many reduced-fat or nonfat sour creams contain artificial ingredients, gums or stabilizers, a natural non-fat Greek yogurt strikes me as a healthier choice.

Without further ado, here is my recipe for Bacon Pepper Jack Cornbread.

recipe for bacon-cheese cornbread
1 1/2 cups plain nonfat Greek yogurt
2 large eggs
1/4 cup canola oil
1 cup cornmeal
2 Tbs flour
3 1/2 tsp baking powder
1/2 tsp salt
6 to 8 strips crisp-cooked bacon, crumbled (reserve the grease)
6 oz. Pepper Jack cheese, cut into small cubes*

*You can substitute cheddar or Monterrey Jack cheese if you prefer

Preheat oven to 400°F. Grease the inside of an 8" to 10" cast-iron skillet or an 8" or 9" square baking pan with the reserved bacon grease. If using a skillet, place the greased skillet in the oven to heat as you mix the ingredients.

cornbread with bacon & cheese
In a small bowl combine the 3 wet ingredients--I used a whisk to mix well. In a large bowl, combine the 4 dry ingredients and stir until thoroughly mixed. Pour the wet ingredients into the dry and stir until thoroughly incorporated--the batter will be stiff and relatively dry. Gently fold in the cheese and half of the crumbled bacon, then transfer into the hot, greased skillet (I use a silicone spatula to fold in the bacon & cheese, scrape all the batter out and then gently smooth the top). Sprinkle with the remaining crumbled bacon, then bake at 400°F for about 30 minutes or until the top is lightly browned and a toothpick inserted in the middle comes out clean. If you have any leftovers, allow to cool completely then wrap in plastic and store in a plastic bag in the refrigerator (it will keep for a few days, but I bet you'll eat it all before then).

Zestfully yours,

PS:  If you want to add some spicy heat, add a few splashes of Bacon Hot Sauce when mixing together the wet ingredients.


  1. This sounds scrumptious! Thank you for sharing the recipe. I am going to make it tomorrow with a big pot of chili!

    1. You are most welcome, Carol, and please do come back here to let me know how it turns out. You're also welcome to share your chili recipe and any photos, too :-) Thanks for reading my blog.
      Zestfully yours,

  2. I'd be happy to share my recipe for chili:
    Best Ever Chili...sorry no photos though. Even though there are only 2 of us, this only lasts 2

    The cornbread was the BEST! I used my homemade Greek Yogurt making it and it was simply scrumptious!!

    1 lb hamburger
    1 medium onion, coarsely chopped
    2 Tbsp chili powder
    1 tsp salt
    1/2 tsp cumin powder
    8 oz tomato puree
    2 cans (28oz) tomatoes
    2 can (15 oz) kidney beans (rinsed & drained)

    Brown the hamburger and onion. Add spices. Cook until well blended, stirring constantly. Add tomato puree; stir. Add tomatoes and kidney beans. Stir until well blended. Bring to a boil. Simmer 30 minutes to 1 hour.

    1. I am THRILLED that you loved the cornbread!! Thanks for letting me know, and special thanks for sharing your chili recipe - that is now on my "must try" list, for when we have a stove again (new one is being delivered on Wednesday as part of our kitchen renovation, and I cannot wait to get cooking again). I'll let you know when I make the Chili, and I'll be sure to take photos when I make it. Thanks again!
      Zestfully yours,

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  3. Hi Carol,
    I used your recipe (with a few tweaks) to make what I'm calling the Best Ever Crock Pot Chili. Thanks for sharing your recipe, and for inspiring this one! I hope you & your family had a lovely Thanksgiving.
    Zestfully yours,