There’s nothing quite like a warm slice of cornbread, especially when it’s made with love. But what if we took that comforting classic and elevated it to a whole new level of deliciousness? Get ready for the Bacon-Stuffed Cream Cheese Jalapeño Cornbread! This isn’t just cornbread; it’s a moist, tender crumb laced with a hint of sweetness, hiding a glorious, creamy, savory, and spicy center of cream cheese, crispy bacon, and fiery jalapeños. It’s truly a symphony of flavors and textures in every single bite, guaranteed to become a new favorite.

Why I Love This Recipe

This recipe is a revelation! I love how it takes a humble, classic comfort food like cornbread and transforms it into something truly extraordinary and exciting. The contrast between the slightly sweet cornbread, the tangy cream cheese, the salty bacon, and the kick from the jalapeños is simply addictive. It’s perfect for adding a touch of gourmet flair to a weeknight meal or for impressing guests at a potluck. Plus, it fills your kitchen with the most incredible aroma as it bakes!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole milk for richer results)
• 1/3 cup vegetable oil (or melted unsalted butter for more flavor)
• 2 large eggs
• 1/2 cup cream cheese, softened
• 1/2 cup cooked and crumbled bacon
• 2 jalapeños, seeded and finely diced

Swaps and Notes

• Cornmeal: Yellow or white cornmeal will work. Fine-ground cornmeal will yield a more tender crumb, while medium-ground will provide a bit more texture.
• Sugar: Adjust the sugar to your preference. For a more savory cornbread, you can reduce it to 2 tablespoons or omit it entirely.
• Milk: Buttermilk can be used for a tangier cornbread. If using buttermilk, you might want to increase the baking soda slightly (an additional 1/4 teaspoon).
• Bacon: Ensure your bacon is cooked until crispy before crumbling. This provides the best texture contrast against the soft cornbread.
• Jalapeños: Adjust the amount of jalapeño to your spice preference. For less heat, remove all seeds and membranes. For more heat, leave some seeds in one of the jalapeños. You could also roast them first for a smokier flavor.
• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.

Steps for the Recipe

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish (a cast iron skillet also works wonderfully here if you have one).
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Make sure there are no lumps and everything is well combined.
3. Whisk Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until they are well blended.
4. Combine Batters: Gradually add the wet ingredients to the dry ingredients, stirring with a spoon or spatula until just combined. A few small lumps are perfectly fine; do not overmix, as this can lead to tough cornbread.
5. Prepare the Filling: In a third small bowl, mix together the softened cream cheese, the cooked and crumbled bacon, and the finely diced jalapeños until well combined.
6. Layer the Cornbread: Pour about half of the prepared cornbread batter evenly into the greased baking dish.
7. Add the Stuffing: Spoon the cream cheese, bacon, and jalapeño mixture evenly over the first layer of cornbread batter. Gently spread it out, leaving a small border around the edges.
8. Top with Remaining Batter: Carefully pour the remaining cornbread batter over the cream cheese filling, spreading it gently to cover the filling completely.
9. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cornbread (away from the cream cheese filling) comes out clean.
10. Cool & Serve: Let the cornbread cool slightly in the dish for about 5-10 minutes before slicing and serving. This helps it set and makes for cleaner slices. Enjoy your incredibly delicious Bacon-Stuffed Cream Cheese Jalapeño Cornbread!

Tips for Success

• Don’t Overmix: This is the most crucial tip for tender cornbread. Mix until just combined; a few lumps are okay.
• Softened Cream Cheese: Ensure your cream cheese is at room temperature to mix smoothly with the bacon and jalapeños.
• Crispy Bacon: The texture of crispy bacon makes a big difference here. Don’t use chewy bacon.
• Even Layers: Try to spread the filling and batter as evenly as possible for consistent bites.
• Check Doneness: The toothpick test is key. If it comes out with wet batter, it needs more time. If it comes out with melted cheese, that’s fine, but look for clean batter.

Serving Suggestions and Pairings

This cornbread is robust enough to be a fantastic side dish or even a light meal on its own. It’s truly versatile!

• Southern Comfort: It’s a perfect accompaniment to classic Southern dishes like This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort or a hearty bowl of chili.
• Dinner Companions: Serve alongside This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor or These Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays.
• Mexican-Inspired Meals: The jalapeño and cheesy filling also make it a great addition to Mexican-themed meals, such as with This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit or These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.

Storage and Leftover Tips

Leftover Bacon-Stuffed Cream Cheese Jalapeño Cornbread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, you can warm individual slices in the microwave for 30-60 seconds, or wrap them in foil and reheat in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

More Recipes You Will Love

If you enjoyed the hearty and flavorful combination in this cornbread, you’ll definitely want to try these other comforting and crowd-pleasing recipes:

• This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
• This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor
• This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit

Final Thoughts

This Bacon-Stuffed Cream Cheese Jalapeño Cornbread is more than just a side dish; it’s a culinary experience that hits all the right notes: sweet, savory, spicy, and incredibly comforting. It’s proof that sometimes, the best way to enjoy a classic is to fill it with even more deliciousness! Give this recipe a try, and prepare to fall in love with your new favorite cornbread.

What are your favorite unexpected additions to cornbread? Share your ideas in the comments below, and don’t forget to follow Chef Maniac for more delightful recipes!