jalapeño, bacon and cheddar corn bread

One of my client’s is Bandito’s…which is just perfect as Garith & I really enjoy spicy food…Garith more so than me but I do enjoy some spice and heat in my life. As I took most of the food pics for Bandito’s. I thought I would share probably one of my favourite recipes of theirs – Jalapeño, Bacon and Cheddar Corn Bread…it is so yum…but so not Getfit approved! But it is fab treat that its well worth it! Find the recipe below…

Bandito's Corn Bread - 1

Bandito’s jalapeno, bacon and cheddar corn bread – image by Shelley Burt Photography

jalapeño, bacon and cheddar corn bread


  • 90 g flour
  • 90 g polenta
  • 2 tbsp sugar
  • 10 g baking powder
  • 1 tbsp skimmed powdered milk
  • 1 egg
  • 165 g buttermilk
  • 1/2 tbsp honey
  • 120 g butter, melted & cooled
  • 120 g cheddar cheese, grated
  • 1/2 packet bacon, chopped
  • 1/4 – 1/2 cup Bandito’s Jalapeño Slices, minced
  • 1 tbsp bacon fat


  1. Preheat oven to 180 degrees and place a 20cm bread tin in it, to heat
  2. In a large bowl combine flour, polenta, sugar, baking powder and skimmed milk powder, until well mixed
  3. Place chopped bacon in a frying pan and fry until crisp
  4. In a separate bowl, whisk together egg, buttermilk, honey and melted butter. Pour the wet ingredients into the dry, and then add the bacon, minced Bandito’s Jalapeño Slices and grated cheddar cheese. Mix until well combined but be careful not to over-mix
  5. Take the hot pan our of the oven, brush with bacon fat and pour the corn bread mixture into it and bake it for 25 – 35 mins – or until the corn bread springs back in the centre when lightly pressed
  6. Remove from the oven and cool in the pan for 10 mins before slicing and serving with butter

Recipe was developed by Tantalizing Taste Events




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