Best Cornbread Bundt with Bacon & Jalapenos

I have never been much of a cornbread fan. It's either too sweet and greasy, or dry as a bone.

Today I will share this BEST cornbread recipe with you from my friend Julie's new cookbook Beautiful Bundts.

I have never met Julie in person but we have been cyber friends for 10 years. We were members of a blogger group back when food blogs were new and fresh.

Her blog is called Peanut Butter & Julie and is still going strong.

Since then, she has written 3 cookbooks....won $25,000 grand prize in Food Network's Ultimate Recipe Showdown! has her own line of granola and had a baby!

So I made her cornbread in a bundt pan and all I have to say is WOW.

I stuck to the ingredient list and used a Nordicware pro 10 cup bundt pan.

Julie likes nonstick spray, but I used butter to grease my pan.

The cornbread was moist, a hint of heat and just so delicious.
It makes a big bundt, serving about 12, so I froze the rest of it.

Julie's Cornbread Bundt with Jalapenos & Bacon: (adapted from Beautiful Bundts)

Oven at 350F. Spray a 10 cup bundt pan with non-stick spray (you can also brush with melted butter).

1 1/2 cups flour
1 cup of yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup of buttermilk
1/2 cup butter, melted (1 stick)
1/4 cup of honey
6 oz. of sliced bacon, cooked crisp
4 green onions
2 jalapeno peppers, seeded and minced (I used just one pepper)
1 cup of shredded sharp cheddar cheese

In a large bowl, whisk flour, cornmeal, baking powder, soda and salt.

Make a well in the center of the flour mixture. Add eggs, buttermilk, butter and honey. Mix together until well blended and smooth.

Now stir in the good stuff. Bacon, jalapenos, scallions and cheese. Spoon batter into prepared pan and smooth the top.

Bake in a 350F oven for 30-35 minutes. Let cool in the pan 10 minutes before inverting bundt onto a wire cooling rack.

Best served warm.

This was great with chili and also just as a snack.

I hope you try it.

I am giving away one of Julie's Beautiful Bundt books!

Just leave a comment!



Stephanie said…
I kept stalking your site for this recipe. Thanks for sharing!
Anonymous said…

Good Morning Stacey ,

I look forward to reading and learning from you on a daily basis.
Baking is my first love and cornbread is a favorite.

As always, many thanks for sharing.

Happy Holidays !

karen said…
I've made cornbread in a skillet, as muffins, as pancakes, and in a loaf, but never in a bundt! What a great idea. Thanks for blogging all these years - I enjoy your posts and recipe ideas so much
Unknown said…
corn bread heaven! im a fan already...bacon what?? count me in!
Jesse Adler
Diane Hoey said…
Baking cornbread in a bundt pan is ingenious. It's always great to have a unique take on recipes. This makes the cornbread fancy-ish. Thanks for sharing.
This looks amazing ...will try for sure...
All your recipes are so easy and good ,
Thanks for sharing ,
S said…
I love using a bundt pan for unexpected things like the cornbread.
Amen Kahwajy said…
You so often inspire and encourage me in the kitchen. Last winter I found an antique cast-iron bundt pan, I will try this bread in the morning. Am planning to stay in all day and cook as it won't be above freezing all day. Thanks for the timely idea!
Unknown said…
Bundt cakes always steal the dessert show!
Anonymous said…
Hi Stacey,

This looks awesome; it's on my list for this weekend! Would love one of Julie's books.

Beth T.
Gail said…
Love Cornbread - what a great presentation - Love this
Amen Kahwajy said…
Came out nicely. Preheated the pan with butter, just like you do in a skillet, gave it a little bit of crust. As the iron pan is heavy, not the easiest thing to do safely with a hot pan. Good looking on the table, so it was worth the extra effort. Thanks fo the idea.

GottaEAT said…
This looks Amazing! Have never even thought of turning one out into a bundt! A Must try and Thanks for sharing! Happy Hanukkah! XOXO
Joanne said…
Seriously can't wait to try this.
Portia825 said…
I love bundt cakes. Could this recipe be tweaked if you don’t want to use bacon and peppers?
Bebe said…
Stacey, I agree with you on cornbread -too sweet, too dry. A bite or two and I’m done. This sounds interesting, though I wonder about the honey. I am not a fan of nonstick sprays. I can taste them. So I too use butter to prepare the pan.

Like Amen, I usually preheat an iron skillet and then pour in the batter. Makes a wonderful crust. Not sure I could do it now as hands are weaker.

Will try this when I have a crowd to feed. Hoping for book as my husband looked over and saw the cover. Was wowed by it. XO

Linda Orlando said…
Hi! Happy Holidays Stacey!! I think this recipe looks fab and will try it for our super bowl party in Feb! I think I will double the recipe and make it in a 9 x 13 " baking pan---I'm assuming that should be fine? I like to cut my cornbread in squares, so thought that would work best and I will need more than 12 servings. Thank you for all of the great recipes! I check your blog every day and I love your Instagram pics, especially from Paris!

Have a wonderful holiday season and a happy and healthy 2018,
Linda Orlando