Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (140g) cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • ¼ cup (60ml) unsalted butter, melted
  • 1 cup (100g) shredded sharp cheddar cheese
  • 8 ounces (225g) turkey bacon, diced
  • 1 small onion, finely chopped
  • 1 jalapeño, seeded and minced (optional, for added heat)
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Gather all ingredients and equipment.
  2. In a skillet, cook diced turkey bacon over medium heat until crispy (about 5-7 minutes). Add chopped onion and jalapeño (if using); sauté until onions are translucent. Season with smoked paprika and pepper. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
  4. In another bowl, combine buttermilk, eggs, and melted butter. Whisk until blended.
  5. Pour the wet ingredients into the dry ingredients. Stir until just combined (dont overmix).
  6. Gently fold in the cheese and turkey bacon mixture into the batter until evenly distributed.
  7. Pour the cornbread batter into the prepared baking dish. Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the cornbread to cool for about 10 minutes before slicing. Serve warm.