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Savory Cheesy Jalapeño Bacon Cornbread Casserole

jalapeño bacon cornbread casserole - featured image
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A warm, cheesy, and slightly spicy cornbread casserole packed with smoky bacon, jalapeños, and two kinds of cheese. This easy homemade dinner recipe is perfect for cozy nights, potlucks, or brunch and comes together in under 45 minutes.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup whole milk (or buttermilk or dairy-free milk)
  • 1/4 cup unsalted butter, melted
  • 6 slices thick-cut bacon, cooked and chopped
  • 2–3 medium jalapeño peppers, seeds removed and diced
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup canned corn kernels, drained (or fresh corn)
  • 1/4 cup green onions, thinly sliced (optional)
  • Extra shredded cheddar cheese (about 1/2 cup) for topping
  • Sliced jalapeños (optional, for garnish)
  • Chopped fresh cilantro or parsley (optional, for serving)

Instructions

  1. Preheat oven to 375°F (190°C). Cook bacon in a skillet over medium heat until crispy, about 7–9 minutes. Transfer to paper towels, let cool, then chop.
  2. Seed and dice jalapeños. Sauté in the same skillet for 2–3 minutes until softened. Let cool.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, pepper, and sugar.
  4. In a separate bowl, whisk eggs, milk, and melted butter (plus reserved bacon grease, if using).
  5. Pour wet ingredients into dry ingredients. Stir gently until just combined; batter will be thick but spreadable.
  6. Fold in cooked bacon, sautéed jalapeños, cheddar, Monterey Jack, corn, and green onions.
  7. Lightly grease a 9×13-inch baking dish. Spread batter evenly and smooth the top.
  8. Sprinkle extra cheddar cheese and sliced jalapeños over the top.
  9. Bake uncovered for 28–35 minutes, or until set and a toothpick inserted in the center comes out mostly clean.
  10. Let casserole cool for at least 10 minutes before slicing. Sprinkle with cilantro or parsley if desired.
  11. Cut into squares and serve warm.

Notes

Do not overmix the batter to keep the cornbread tender. Let the casserole rest before slicing for clean squares. Hand-shredded cheese melts better than pre-shredded. Adjust jalapeño heat to taste. For gluten-free, use a 1:1 flour blend. For vegetarian, omit bacon and add mushrooms or smoked paprika. Casserole freezes well and tastes even better the next day.

Nutrition

Keywords: cornbread casserole, cheesy casserole, jalapeño bacon cornbread, comfort food, easy dinner, southern bake, potluck recipe, brunch casserole

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