Get ready to enjoy some serious comfort food with this Bacon Jalapeño Popper Cornbread recipe! It’s a delicious twist on the classic cornbread, loaded with bold flavors and a spicy kick that’s sure to satisfy anyone looking for something a little different.
This recipe takes traditional cornbread up a notch by mixing in crispy bacon, zesty jalapeños, and sharp cheddar cheese, creating a delicious blend of savory and spicy goodness. It’s ideal for family gatherings, game day munchies, or just a tasty treat to whip up on a weeknight. Honestly, the flavor of this Bacon Jalapeño Popper Cornbread is really tasty.
The crispy bacon brings a smoky, salty flavors, while the jalapeños add just the right amount of heat, perfectly balanced by the creamy sharp cheddar. Using Jiffy Corn Muffin Mix gives it a slightly sweet and tender texture, making every bite flavor packed.
The ingredients are super simple and easy to get at your local Aldis store. You’ll need center-cut bacon, a box of corn muffin mix, a large egg, some 2% milk, sliced jalapeños, shredded sharp cheddar cheese, thinly sliced green onions, and canola cooking spray for your baking pan. These elements come together to create a dish that’s sure to impress your friends and family.
What’s great about this cornbread is its versatility. It can be served as a side for a hearty dinner, soup (such as our Creamy Cajun Potato Soup), a brunch dish, or even as an appetizer at parties. It’s perfect for a cozy night in, a laid-back BBQ (try these Baked BBQ Pork Ribs), or a potluck with pals.
Believe us, leftovers will be a rare find! To make this tasty Bacon Jalapeño Popper Cornbread recipe, just follow the simple instructions.
Ingredients you will need from Aldis:
- 6 strips Appleton Farms Center Cut Bacon
- 1 box Jiffy Corn Muffin Mix
- 1 Goldhen Large Egg Grade A
- 1/3 cup Friendly Farms 2% Milk
- 2 jalapeños, seeded, deveined, and sliced
- 4 ounces Happy Farms Sharp Cheddar Shredded Cheese
- 1/4 cup thinly sliced green onions
- Carlini Canola Cooking Spray
RECIPE NOTES: This recipe for Bacon Jalapeño Popper Cornbread was created by Aldis using product brands they carry in their store. You can make this recipe using your favorite brands if you like or do not have an Aldis store near you.
How to make Bacon Jalapeño Popper Cornbread
Start by preheating your oven to 400°F.
While the oven is heating up, use a nonstick skillet and set it over medium heat. Place the 6 strips of bacon in the skillet and cook them until they’re crispy, flipping them as needed. Once done, take them out and let them drain on a plate lined with paper towels. After the bacon has cooled down, chop it into small bits and set it aside.
In a big mixing bowl, follow the instructions on the 1 box of corn muffin mix package. Mix in the chopped bacon along with the 1 large egg, 1/3 cup 2% milk, 2 sliced jalapeños, 1/4 thinly sliced green onion, and 4 ounces of shredded sharp cheddar cheese.
Spray an 8-inch square baking pan with cooking spray, then pour the batter into the pan.
Bake it for about 23 to 28 minutes, or until the top turns a lovely golden brown.
Serve with Happy Farms Whipped Cream Cheese. It adds a lovely, creamy contrast to the slightly spicy Bacon Jalapeño Popper Cornbread!
Recipe Courtesy of Chef Trevor, ALDI Test Kitchen
Bacon Jalapeño Popper Cornbread
Get ready to enjoy some serious comfort food with this Bacon Jalapeño Popper Cornbread recipe! It’s a delicious twist on the classic cornbread, loaded with bold flavors and a spicy kick that’s sure to satisfy anyone looking for something a little different.
Ingredients
- 6 strips Appleton Farms Center Cut Bacon
- 1 box Jiffy Corn Muffin Mix
- 1 Goldhen Large Egg Grade A
- 1/3 cup Friendly Farms 2% Milk
- 2 jalapeños, seeded, deveined, and sliced
- 4 ounces Happy Farms Sharp Cheddar Shredded Cheese
- 1/4 cup thinly sliced green onions
- Carlini Canola Cooking Spray
Instructions
Start by preheating your oven to 400°F.
While the oven is heating up, use a nonstick skillet and set it over medium heat. Place the 6 strips of bacon in the skillet and cook them until they’re crispy, flipping them as needed. Once done, take them out and let them drain on a plate lined with paper towels. After the bacon has cooled down, chop it into small bits and set it aside.
In a big mixing bowl, follow the instructions on the 1 box of corn muffin mix package. Mix in the chopped bacon along with the 1 large egg, 1/3 cup 2% milk, 2 sliced jalapeños, 1/4 thinly sliced green onion, and 4 ounces of shredded sharp cheddar cheese.
Spray an 8-inch square baking pan with cooking spray, then pour the batter into the pan.
Bake it for about 23 to 28 minutes, or until the top turns a lovely golden brown.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 424mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 11g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
