Bacon and Pepper Jack Cornbread

adapted from The Cozy Apron


  • 6 strips bacon diced
  • ΒΌ onion finely minced
  • 1 1/4 cups cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups buttermilk
  • 2 eggs beaten
  • 7 tablespoons melted butter
  • 1/4 cup honey
  • 1 cup grated pepper jack cheese divided


  1. Preheat oven to 425F. Spray an 8x8-inch baking pan with baking spray. Set aside.
  2. Cook the diced bacon over medium-high heat until almost crispy. Remove with a slotted spoon to a paper towel-lined plate. Drain off all but 1 teaspoon of the bacon grease. Add onion and cook until soft and translucent, stirring frequently.
  3. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper until no clumps remain. Add in buttermilk, eggs, melted butter, and honey and whisk just until everything is moistened. Stir in 1/2 cup of the pepper jack cheese.
  4. Pour into the prepared pan. Sprinkle with the rest of the pepper jack.
  5. Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.