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



  • 1 cup buttermilk
  • 4 tablespoons melted butter
  • 1 tablespoon Historic Lynchburg Jalapeño Hot Sauce
  • 2 large eggs
  • 4 slices bacon
  • 14.5 ounces creamed corn (1 can)
  • 2 cups self rising cornmeal (stone ground if available)
  • 1/2 teaspoon sugar
  • 1 tablespoon salt
  • 1 teaspoon Historic Lynchburg Cajun Blackening Seasoning
  • 1/2 teaspoon black pepper or more to taste
  • 1 cup chopped green & red jalapeño peppers + sliced green jalapeños for topping
  • 1 cup shredded pepper jack cheese
  • Honey for drizzling (optional)


  • Heat your oven to 400 degrees F (204 degrees C).
  • Fry bacon in cast iron skillet until crisp then crumble and set aside.
  • Whisk together the buttermilk, melted butter, eggs, Lynchburg Jalapeño Hot Sauce and creamed corn together in a small bowl.
  • Combine the cornmeal, sugar, salt, cajun seasoning, and black pepper in a separate larger bowl.
  • Pour the wet ingredients into the dry ingredients and stir together.
  • Stir in the chopped jalapeños, bacon crumbles and shredded pepper jack cheese.
  • Pour the batter mixture into a cast iron skillit greased with a little of the bacon grease and bake for 25-30 minutes, or until the cornbread sets and when a toothpick inserted in the center comes out clean.
  • Cool slightly, slice and serve.
  • Serve with a little honey for drizzling (optional).

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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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