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Historic Lynchburg Jalapeño & Bacon Cornbread
Historic Lynchburg Jalapeño & Bacon Cornbread



  • 1 cup buttermilk milk
  • 4 tablespoons melted butter
  • 2 large eggs
  • 1 tablespoon Historic Lynchburg Jalapeño Hot Sauce
  • 14.5 ounces creamed corn (1 can)
  • 1 cup cornmeal (stone ground if available)
  • 1 cup all purpose flour
  • 1 tablespoons sugar
  • 1-1/2 teaspoon salt, or to taste
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 1 cup chopped Historic Lynchburg Hillbilly Halapeeno Peppers + sliced Halapeeno Peppers for topping.
  • 1 cup shredded spicy pepper jack cheese
  • Honey for drizzle


  1. Heat your oven to 375 degrees F (190 degrees C).
  2. Whisk together the milk, melted butter, eggs, hot sauce and creamed corn together in a small bowl.
  3. Combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in a separate larger bowl.
  4. Pour the wet ingredients into the dry ingredients and stir together.
  5. Stir in the chopped Candied Halapeenos and shredded cheese.
  6. Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and when a toothpick inserted in the center comes out clean.
  7. Cool slightly, slice and serve.

Serve with a drizzle of honey on top for a little extra Yummy!

Ron Appetit’

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This jalapeño & bacon cornbread recipe is incredibly moist with lots of spicy jalapeño peppers, bacon and pepper jack cheese. Great for the holidays or an anytime side dish!

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