Jalapeno Cornbread with Bacon & Cheddar Recipe - Hermann Missouri Wine Trail

Name: Jalapeno Cornbread with Bacon & Cheddar Recipe - Hermann Missouri Wine Trail
Ingredients: 3 large eggs, at room temperature; 1 cup buttermilk, at room temperature; 1 cup milk, at room temperature; ½ cup sour cream, at room temperature; 2 tablespoons honey; 1 1/2 cups yellow cornmeal, preferably stone-ground; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 2 tablespoons granulated sugar; 3/4 teaspoon salt; 4 tablespoons unsalted butter, melted; 8 ounces fresh or canned sweet corn, drained and rinsed; 12-13 pieces (1 pack) bacon, cooked, cooled and diced; 2 cups sharp cheddar cheese, grated, separated; 4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional

hermannwinetrail.com

Enjoy this Jalapeno Cornbread with Bacon and Cheddar recipe served at Reserve Cellars for the Wild Bacon Wine Trail on the Hermann Wine Trail.

View full recipe on hermannwinetrail.com

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Ingredients

3 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 cup milk, at room temperature
½ cup sour cream, at room temperature
2 tablespoons honey
1 1/2 cups yellow cornmeal, preferably stone-ground
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
2 tablespoons granulated sugar
3/4 teaspoon salt
4 tablespoons unsalted butter, melted
8 ounces fresh or canned sweet corn, drained and rinsed
12-13 pieces (1 pack) bacon, cooked, cooled and diced
2 cups sharp cheddar cheese, grated, separated
4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional