Jun 29, 2011

Savory & Spicy Cornbread

Savoury & Spicy Cornbread

I know cornbread is a very traditional type of food, and some of you will curl into fetal position and suck your thumb at the very thought of cornbread that is not sweet, smooth and unruffled.

Better run and hide. Don’t say I didn’t warn you!

You see, I’ve added sweet onion. I’ve added spicy jalapeño. I’ve added bacon. And last but definitely not least, I’ve added cheddar.

It’s hearty. It’s soul-warming. It’s absolutely yummy.



1 cup cornmeal
5 tbsp all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp sugar (3 if you like it sweeter)
2 tbsp oil
1 egg
1 cup buttermilk
1 small to medium sweet onion
1 jalapeño
3 oz bacon
2 or 3 oz cheddar



*You’ll need a cast iron skillet for this recipe.

I’ve finely minced a sweet onion.
Savoury & Spicy Cornbread

And one de-seeded (is that even a word?) jalapeño.
Savoury & Spicy Cornbread

I cooked the bacon until it was brown and crispy and let it drain on a paper towel.
Savoury & Spicy Cornbread

Then I sautéed the onion for 2 minutes in the bacon grease. Talk about flavor!
Savoury & Spicy Cornbread

Add the diced up jalapeño and continue to cook until the onions are translucent.
Savoury & Spicy Cornbread
Don’t clean out the skillet!
The cornmeal.
Savoury & Spicy Cornbread

Mix it with the flour, baking powder, sugar, baking soda and salt. Stir your dry ingredients together.
Savoury & Spicy Cornbread

Add the oil and the egg. You can lightly whisk the egg first, I never do.
Savoury & Spicy Cornbread

Pour in the buttermilk and mix it all up. Don’t over-mix, just stir to moisten the dry ingredients.
Savoury & Spicy Cornbread

Fold in the onions and jalapeño, the crumbled up bacon and the grated cheddar.
Savoury & Spicy Cornbread

Say whatever you want about the savory part, but admit it looks tasty already!
Savoury & Spicy Cornbread

Pour it into the skillet that still has the bacon, onion and jalapeño flavor/grease in it.
Savoury & Spicy Cornbread

I set up my BGE for indirect cooking and kept it stable at 400°F (200°C). Feel free to use your oven instead.

Bake the cornbread for 20 to 25 minutes, until golden brown.
Savoury & Spicy Cornbread

It was a true flavor explosion. Not too spicy, not to cheesy, just right.
Savoury & Spicy Cornbread

How do you prefer to eat your cornbread?

Serving tip:
Pairs really well with Potato, Corn & Chicken Soup.

Savory & Spicy Cornbread
    1 cup cornmeal
    5 tbsp all-purpose flour
    1 tsp salt
    1/2 tsp baking soda
    1 tsp baking powder
    2 tsp sugar (3 if you like it sweeter)
    2 tbsp oil
    1 egg
    1 cup buttermilk
    1 small to medium sweet onion
    1 jalapeño
    3 oz bacon
    2 or 3 oz cheddar
    Finely mince the onion and jalapeño. Cook the bacon in a cast iron skillet until brown and crispy, drain it on a paper towel. Cook the onions and jalapeño until the onions are translucent. Don’t clean out the skillet.

    Mix the cornmeal with the flour, sugar, baking powder, baking soda and salt. Stir in the egg and oil and pour in the buttermilk. Stir until just moistened. Add the onions, jalapeño, crumbled up bacon and cheddar and fold it in.

    Pour it into the still greased skillet.

    Set the BGE up for indirect cooking at 400°F (200°C) or use your oven. Bake the cornbread for 20 (to 25) minutes, until golden brown.
Meal type: side dish, bread
Servings: 4
Copyright: © kayotickitchen.com

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    1. 1

      I’ll be making this immediately so I’ll get back to you on that in about an hour!

      Juls on Jun 29, 2011 @ 9:35 am Reply
    2. 2

      I can’t find corn flour here but it looks like you used Polenta (which I did find after a long search :-)), is it?
      Looks good!

      Jo on Jun 29, 2011 @ 10:04 am Reply
    3. 3


      Polenta is cornmeal. There are various grinds, though.I use polenta with a very fine structure and it works like a charm. You could even toss it in a coffee mill and turn it into corn flour :)

      Kay on Jun 29, 2011 @ 10:19 am Reply
    4. 4

      Cornbread sounds delicious, but I’m in Australia and I’ve never had it. What would you eat it with?

      Michelle Jones on Jun 29, 2011 @ 10:34 am Reply
    5. 5

      @ Michelle:

      I eat it with chili, or stews (especially a nice chicken/vegetable/tomato stew). I eat it with soup (see the serving tip at the bottom of the posting) and I also have a lentil soup recipe that is great with cornbread.

      I even eat big chunks hot, freshly made and buttered cornbread for breakfast.

      Kay on Jun 29, 2011 @ 10:39 am Reply
    6. 6

      Polenta is cornmeal here.  It took me ages and a few quite confused breads to work that out!

      I just made it Kay – I didn’t have jalapenos on hand so I just used a red chilli and it was delicious!  My boyfriend has literally eaten half of it in fifteen minutes.

      Juls on Jun 29, 2011 @ 11:25 am Reply
    7. 7

      The first time I had corn bread was at my mother in laws house. I didn’t know what the hell it was lol. It’s a true Southern thing. If you have the time check out this clip http://youtu.be/nmMT0ZbNOHY

      arrisje on Jun 29, 2011 @ 1:18 pm Reply
    8. 8

      Now that’s cornbread all right. Just like we’d make it here in the deep South. Savory not sweet. A little spicy, a little cheesy. Yummy!

      Lana @ Never Enough Thyme on Jun 29, 2011 @ 1:38 pm Reply
      1. @Lana:

        I already had a gut-feeling this one would be right up your alley :)

        Kay on Jun 29, 2011 @ 2:20 pm Reply
    9. 9

      That looks delicious! I’m curious, do you buy your jalapeno’s in Gouda? If so, where? :)

      Layla on Jun 29, 2011 @ 1:44 pm Reply
    10. 10


      I found a box of mixed peppers that included jalapenos at the Lidl last week! Stocked up on them!

      Kay on Jun 29, 2011 @ 1:47 pm Reply
    11. 11

      This sounds wonderful!!

      Julie (O-kami) on Jun 29, 2011 @ 6:14 pm Reply
    12. 12

      I ate cornbread like this baked in a muffin sheet/shape. it looked fancy. Your recipe is even better. love your blog

      Anca on Jun 29, 2011 @ 8:50 pm Reply
    13. 13

      We eat cornbread with any kind of soup, especially bean soups.  We usually grab an extra piece at the end of the meal to have with honey and butter — perhaps not if we’ve indulged in the jalapeno and cheese version!
      Have you ever seen the cast iron baking pans, a little like muffin tins,  that are ear-of-corn shaped?  (I can find them on amazon with the search “Lodge cornstick pan.”)  I usually bake my cornbread in a cast iron skillet, as you do, but I have an old cornstick pan, too, and it is very fun to bake your cornbread into shapes!

      Deb in Indiana on Jul 2, 2011 @ 5:42 pm Reply
    14. 14

      I just can’t wait for the winter when we have more time for cooking… It souds wonderful, especially from all the comments too. I must make some soon…

      Papapete on Jul 3, 2011 @ 9:22 pm Reply
    15. 15

      I’m from Kentucky, and my mother was VERY Southern traditional when it came to cornbread– which is to say that one never EVER puts sugar in it.  She was fond of quoting Kentucky senator and US Vice President Alben Barkley on the subject– “Sugar in cornbread is an insult to Southern womanhood and a disgrace to the Democratic Party!”
      I’ll eat sweet cornbread, but in honor of her memory, I will not make it! :-)

      PatW on Jul 3, 2011 @ 10:13 pm Reply
    16. 16

      I bought 7 cubs and got the seeds with a big and  sharp knife, then I put them in a food processor and …voila! What a wonderful, whole and fresh dough…Then I just used less buttermilk…that´s it.
      Thanks for such a good recipe.

      rosa nuñez on Jul 5, 2011 @ 12:15 am Reply
    17. 17

      Great recipe!

      alex on Jul 11, 2011 @ 9:20 pm Reply
    18. 18

      You have the egg in the Directions for making the cornbread, but it’s not in the ingredient list.  Just a heads up.

      BenS on Jul 15, 2011 @ 1:18 am Reply
      1. Thanks! Hate it when errors like that creep in.

        Kay on Jul 15, 2011 @ 7:45 am Reply
    19. 19

      I love your mentioning the perfidy (in my opinion) of sweet, cake-like cornbread.
      Another Kentucky daughter here.  Western Kentucky in my case (and my grandpa knew Mr. Barkley) I grew up on “real” cornbread that was never sullied with sugar and rarely with wheat flour. (born in 1939) It also had to be white corn – the yellow color came from the eggs. 
      My grandfather owned a grist mill and our dent corn was stone ground.  I still grind my own cornmeal but have the advantage of being about to use a Nutrimill but I have to order the heirloom dried corn as it isn’t easily available.
      The end product is worth it!  
      I do occasionally add other ingredients, crisp bacon, green chiles, grated cheese, but I am truly partial to the original made with bacon drippings or lard and sturdy enough to hold up when dipped in bean soup or pot likker from cooking greens. 

      Andie on Jul 19, 2011 @ 2:11 am Reply
    20. 20

      I did this in the microwave.. seven minutes.. didnt brown but damn it tastes good.. great blog :)

      Vidhya on Oct 1, 2011 @ 4:51 pm Reply
    21. 21

      Het ziet er heerlijk uit zo als al je recepten trouwens. Heb het al in mijn recepten schrift geplakt. Aangezien je Nederlands bent laat ik een Nederlandse notitie achter :)İk woon zelf in İstanboel :) Heb jou site via pinterest gevonden erg leuk ga je zeker volgen! succes nog he!

      eva on Dec 13, 2012 @ 11:27 am Reply
    22. 22

      Okay, a few years late – but where do you get corn meal here?? Polenta is too fine, and everything else seems to be corn flour.

      What I wouldn’t give for a back of Bob’s right now…

      Jim on Feb 19, 2016 @ 6:16 pm Reply
    23. 23

      I’m a bit spoiled, Jim, we have an authentic mill here in Gouda (De roode Leeuw: http://www.kayotic.nl/blog/de-roode-leeuw) that has a small store attached to it where you can buy corn meal!

      Kay on Feb 19, 2016 @ 6:22 pm Reply

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