Bacon Cheddar Jalapeño Cornbread Focaccia
This Bacon Cheddar Jalapeño Cornbread Focaccia combines the fluffy texture of focaccia with the rich flavor of Southern cornbread. Loaded with crispy bacon, sharp cheddar cheese, and fresh jalapeños, it’s baked in a cast iron skillet for perfectly golden edges and a tender center.
- Prep Time: 15 MINUTES
- Rise Time: 30 MINS
- Cook Time: 35 MINUTES
- Total Time: 1 hour 20 minutes
- Yield: 8-10 SERVINGS 1x
- Category: BREAD | BAKING
- Method: Baking
Ingredients
Scale
- 2 cups self-rising white cornmeal
- ½ cup all-purpose flour
- 1 envelope instant rise yeast
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1½ cups sharp cheddar cheese, shredded and divided
- 8 slices bacon, cooked crisp and crumbled
- 2 jalapeños, thinly sliced
- 1 tablespoon melted butter for brushing skillet and bread
Instructions
- Preheat oven to 375°F.
- Generously butter a 10 to 12-inch cast iron skillet.
- In a large mixing bowl, whisk together the cornmeal, flour, yeast, and sugar.
- Add buttermilk, eggs, and melted butter. Stir until combined.
- Fold in the bacon and 1 cup of the cheddar cheese.
- Spread the batter evenly into the prepared cast iron skillet.
- Top with remaining cheddar cheese and jalapeño slices.
- Cover loosely with a kitchen towel and allow to rise for 30 minutes.
- Bake for 30 to 35 minutes or until golden brown and cooked through.
- Brush with melted butter immediately after baking.
- Cool for 10 minutes before slicing and serving.
Notes
- Remove jalapeño seeds for a milder flavor.
- Freshly shredded cheese melts better than pre-shredded.
- For extra heat, add diced jalapeños directly into the batter.
- Best served warm alongside chili, soups, stews, or barbecue.