Cheddar-Bacon-Chile Cornbread

Cheddar-Bacon-Chile Cornbread

There’s a huge debate in the South: sweet or savory cornbread? Is it truly cornbread if you include sugar or honey? My family’s always gotten around the argument by calling the sweet stuff Johnnycake instead of cornbread, and enjoying both to boot!

Today’s delicious cornbread definitely falls into the savory category several times over, though. It combines the salty and spicy flavors of green chiles and bacon with melty sharp cheddar cheese to make a dense and flavorful cornbread. The taste is reminiscent of enchiladas and breakfast tacos, with a tang and depth of flavor from the buttermilk that’s all its own.
Cheddar-Bacon-Chile Cornbread from Mancktastic! at

We start with equal parts cornmeal and flour, then add baking soda, baking powder and salt for lift and rise, plus sugar as a little nod to Johnnycake, then come in the delicious bits. Sharp cheddar and crumbly bits of bacon join the party to add their own tasty notes to the dish. Next come the wet ingredients: melted butter for savory richness, buttermilk for tang, eggs and, finally, lightly spicy green chiles. Everything is stirred together to spread the yummy bits throughout, then topped with extra cheese and bacon to form a crispy crust on top. Into the oven it goes for 35 minutes, then out comes an extra-yummy and savory treat!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at

Cheddar-Bacon-Chile Cornbread combines all the great tastes of Tex-Mex into a one-dish, easy-clean-up delight that is delightful solo or as the accompaniment to chili or Chicken Tortilla Soup. With a moist, rich interior and a smoky, crispy cheese and bacon crust on top, it’s a dish that’s worth turning the oven on even in the middle of summer!

Cheddar-Bacon-Chile Cornbread from Mancktastic! at

Cheddar-Bacon-Chile Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 cup grated sharp cheddar cheese
  • ½ cupcooked, crumbled bacon
  • 4 ounces diced green chilies
  • 2 eggs
  • 1 cup buttermilk
  • ½ stick butter, melted
  • additional cheddar cheese and crumbled bacon, to taste
  1. Preheat your oven to 400° F.
  2. Whisk cornmeal, flour, cheese, baking powder, baking soda, bacon, salt and sugar together in a large bowl. Add the chiles, buttermilk, eggs and melted butter and stir well until completely combined.
  3. Pour batter into a greased and floured 8-inch square baking dish, top with additional cheese and bacon, and bake for 35 minutes, or until golden brown.

based on a recipe from Eat, Live, Run

Cheddar-Bacon-Chile Cornbread from Mancktastic! at


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