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Skillet Cornbread with Bacon and Jalapeño
Skillet Cornbread with Bacon and Jalapeño

Skillet Cornbread with Bacon and Jalapeño

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Cook Minutes 40 Min
Prep : 15 Min Cook: 25 Min
Dust off that cast-iron skillet and use it to bake up a batch of our savoury Skillet Cornbread with Bacon and Jalapeño. This cornbread, with the addition of a secret ingredient (i.e. cream cheese), is the perfect accompaniment for your favourite soup, stew or chili. Serve it warm from the oven or cooled -- it's moist and tender, either way. And as a bonus, it freezes well, too!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1 cup cornmeal
1/4 cup sugar
4 tsp. Magic Baking Powder
1/2 tsp. salt
1/3 cup fully cooked bacon pieces
1 jalapeño pepper, seeded, finely chopped
1/2 cup Philadelphia Cream Cheese Product
1 cup buttermilk
1/4 cup oil
1 egg
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How do I make it ?
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Step 1
Heat oven 425°F.
Step 2
Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add bacon and peppers; mix well.
Step 3
Whisk cream cheese product in medium bowl until creamy. Add buttermilk, oil and egg; mix well. Add to flour mixture; stir just until moistened.
Step 4
Pour into seasoned 10-inch cast-iron skillet. (See tip.)
Step 5
Bake 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool slightly.
Kraft Kitchen Tips!
Substitute 1/2 cup plain low-fat yogurt mixed with 1/2 cup milk for the buttermilk.
Make Ahead
This moist cornbread can be baked ahead of time. Cool, then cut into 12 wedges; place in freezer container or freezer-weight resealable plastic bag. Freeze up to 1 month. Remove from freezer and let stand at room temperature until thawed.
No cast-iron skillet? No problem! You can instead use an ovenproof 10-inch skillet. If the handle is made of plastic or wood, wrap it with several layers of foil before using as directed.
How to Season a Cast-Iron Skillet
Wash skillet. Dry with kitchen towel. Place skillet on stove-top burner set on high heat. Heat until skillet is completely dry. Add 1/2 tsp. vegetable or canola oil to skillet. Remove skillet from heat. Carefully use paper towel to rub oil onto bottom and up side of skillet. Return skillet to burner; heat just until skillet starts to smoke. Cool completely, then store skillet until ready to use as desired.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 370 mg
15 %
Carbohydrate 21 g
Fibre 1 g
Sugars 6 g
Protein 5 g
Vitamin A
4 %
Vitamin C
6 %
10 %
6 %
12 servings, 1 piece (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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