Jalapeño Bacon Cheddar Sweet Corn Spoonbread

Prep Time

25 minutes

Cook Time

55 minutes


6-8 people

This Sweet Corn Spoonbread by @bakingbeautyblog is the perfect combination of sweet and heat to make a delicious, hearty side dish.

Jalapeño Bacon Cheddar Sweet Corn Spoonbread

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  • 3/4 cup yellow cornmeal

  • 1 cup boiling water

  • 3 tablespoons melted butter

  • 1 cup milk

  • 2 large eggs

  • 2 teaspoons baking powder

  • 1/2 cup diced jalapeño

  • 2 cups diced bacon

  • 2 cups sharp cheddar cheese

  • 2 cups sweet corn, drained

  • 2 tablespoons Tony’s Original Creole Seasoning

  • Clear


  1. Preheat the oven to 350° Fahrenheit and spray an 8×3 baking dish with nonstick cooking spray.
  2. Add cornmeal to a large bowl.
  3. Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
  4. Whisk the milk into the cornmeal mixture.
  5. In a small bowl, beat the eggs thoroughly.
  6. Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
  7. Fold in the jalapeños, sweet corn, bacon, cheddar cheese, and Tony’s Original Creole Seasoning until combined.
  8. Pour the batter into the prepared baking dish.
  9. Bake for about 55 minutes or until set and lightly browned.
  10. Serve the spoonbread hot with plenty of butter.

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