Double-Smoked Bacon and Jalapeño Cornbread | Recipes | Schneiders
Grilled Bacon and Cheese Wieners - Schneiders


Double-Smoked Bacon and Jalapeño Cornbread

Sausage Fresh Rolls


Double-Smoked Bacon and Jalapeño Cornbread

Our bold, smoky bacon and peppery pieces of jalapeño make a perfect match for anyone who loves intensely flavourful food. It’s an ideal side for any meal, especially one with rich sauce or gravy. Or, enjoy a slice topped with butter or honey for a gourmet snack with bite.


¾ cup homogenized milk

½ cup unsalted butter, melted and cooled

2 eggs

2 tablespoons honey

6 slices Schneiders® Butcher Cut Double Smoked Bacon, diced, cooked until crisp, strained

1¼ cups all-purpose flour

¾ cup cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

½ cup shredded cheddar cheese

1 jalapeño, seeds removed, roughly chopped

Preheat oven to 350 F.

Prepare a 9×5 inch loaf pan with non-stick cooking spray and reserve.

In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.

In another bowl, combine honey, milk, melted butter, and eggs. Whisk until combined.

Add the wet ingredients to the dry and stir until incorporated. Stir in bacon, cheese, and jalapeño, making sure not to over mix.

Pour batter into the loaf pan and bake for 45 to 55 minutes, until the top is golden and a cake tester comes out clean when inserted into the middle of the loaf.