It is by the grace of God that this loaf of cornbread actually turned out remotely like it should have. I’m not gonna lie to you, I got cocky and later very uncertain.
When I saw this recipe my mouth immediately started to water. Bacon, cheddar cheese, jalapeño all wrapped up in a cornbread? Yes please!
When I went to the store for the ingredients, I realized that it called for a cornbread and muffin mix. Now if y’all know me, you know that I have been brought up with a complete and utter disdain for mixes. Day Day, my mother, taught me that using mixes is NOT real baking. This simple opinion was ingrained in me and to this day I will not buy a mix.
So when I saw the mix listed among the ingredients I arrogantly thought, “Oh I can figure this out.” HA! Not so much.
The recipe called for self-rising flour which I don’t have so I made some (done this many times before and it’s always worked out perfectly). Confidence still in tact. However, the self-rising flour plus what I researched to be the ingredients and measurements of a cornbread mix may have taken it over the top. Absolute insecurity set in.
My beautiful cornbread came out with elephantiasis.
But with a little reconstructive surgery, it turned out to be a lovely treat. Serve this warm, slathering it with salted butter and you will be a very happy camper.
Cheddar Bacon Jalapeño Cornbread Loaf (recipe are of melissassouthernstylekitchen.com)
INGREDIENTS: 2 cup Martha White self-rising flour, 1 7 oz package Martha White Mexican Style Cornbread & Muffin mix, 1 Tbs chopped fresh chives, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 medium jalapeno pepper, 4 slices bacon cooked and crumbled, 1 1/2 cup shredded sharp cheddar cheese, 1 1/4 cup whole or 2% milk, 1/2 cup butter melted, 3 large eggs
DIRECTIONS: Preheat the oven to 350°F. Liberally spray a non-stick 9x5x4-inch loaf pan. Set aside. Sift together the flour, Mexican cornbread mix, chives, cumin and garlic powder. Cut 5 thin round slices from the jalapeno and set aside. Seed and chop the rest of the pepper. Add the chopped jalapeno, crumbled bacon, and 1 cup shredded cheese to the sifted dry ingredients. Mix well. In a separate bowl, whisk together the milk, melted butter and eggs. By hand mix the wet into the dry ingredients stirring until fully moistened. Spread the dough into the prepared loaf pan. Sprinkle the top with the remaining shredded cheese and arrange the jalapeno slices on top. Bake for 40-45 minutes or until a long skewer inserted into the center shows moist crumbs. Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Wrap tightly for storage or slice and serve immediately.