Side Dish: United States – Texas Cuisine – Texas Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) ground black pepper
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) melted unsalted butter or melted bacon drippings
- 2 tbsp (30 ml) bacon drippings or neutral oil (for skillet)
- 2 jalapeños, stemmed, seeded and diced, approx. 40 g
- 1/2 cup (75 g) diced yellow onion
- 1 cup (4 oz / 113 g) shredded sharp cheddar cheese
- 2 slices thick-cut bacon, cooked and crumbled, approx. 2 oz (56 g) total
- 1 tbsp (15 ml) finely chopped fresh cilantro (optional)

Instructions

Short Description:
A savory, skillet-baked cornbread studded with diced jalapeños, sharp cheddar, and crumbled bacon for a spicy, cheesy Texas twist on classic Southern cornbread.

Regional Notes:
This Texas variation emphasizes savory, bold flavors—jalapeños, sharp cheddar, and bacon—rather than a sweet profile. It’s traditionally baked in a preheated cast-iron skillet with bacon drippings or butter to produce a crisp, golden crust that’s characteristic of Texan cornbread.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet or ovenproof skillet in the oven while it preheats.
2. Cook the bacon in a medium skillet over medium heat until crisp. Remove bacon and drain on paper towels; crumble when cool. Reserve about 2 tbsp (30 ml) of the bacon drippings (or use oil) for the hot skillet and 1/4 cup (60 ml) melted drippings or butter for the batter.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper until evenly combined.
4. In a separate bowl, whisk the eggs with the buttermilk and the 1/4 cup (60 ml) melted butter or drippings until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced jalapeños, diced onion, shredded cheddar, and crumbled bacon. If using, fold in the chopped cilantro. Do not overmix.
6. Carefully remove the hot skillet from the oven (use oven mitts). Add the 2 tbsp (30 ml) bacon drippings or oil to the skillet and swirl to coat the bottom and sides; it should sizzle.
7. Immediately pour the batter into the sizzling skillet, spreading gently to an even layer. Smooth the top with a spatula.
8. Bake in the preheated oven for 18–25 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Remove the skillet from the oven and let the cornbread rest for 5–10 minutes. Run a knife around the edge, invert or slice directly from the skillet, and serve warm.