Bacon Skillet Cornbread with Jalapeños

Whether it comes white, yellow, soft, crusty, cool, hot, savory or sweet cornbread is a delicious accompaniment to any meal though the debate over proper cornbread is quite controversial. Is it sweet, or is it savory? Do you add sugar or molasses? Should you add actual corn kernels, cheese, peppers or even bacon? (Yes! Duh. Always add bacon.) Should it be a muffin? Baked in a pan or fried in a skillet? Not to mention all the derivatives of cornbread—from hush puppies and johnnycakes to cornpone and, dare I say, Couche Couche, a Creole version of polenta—and you’ve got a real debate on your hands. Just Google it and see! The South is known for cornbread but even they are divided. Most Southerners will tell you cornbread should NEVER be sweet, or rise like a cake, while Northerners insist on adding sugar, butter and baking powder for fluff. Even Mark Twain weighed in on this great debate, in his biography saying "The North thinks it knows how to make cornbread, but this is gross superstition!" Don't get us started Mark.

No matter how it's served cornbread is particularly useful in soaking up every tasty morsel of sauce, or juice, however folks everywhere tend to think of cornbread as solely a side dish. But don't put your cornbread in a box, don't make it from a box either and remember cornbread has the ability to stand on its own. Additives are highly recommended. What do we like? Some of our favorites include bacon, jalapeños, cheese, and bacon and more bacon.

We use a well-seasoned cast iron skillet for this recipe giving the outside of our savory and spicy bread a buttery crusty crunch while leaving the inside light and fluffy. Just the way we feel cornbread should be. 

Get some Smoked Lardons to make this recipe

Smoked Lardons
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