Spicy Jalapeno and Bacon Cornbread

No Knead

A moist cornbread made with Asiago cheese, spicy peppers and bacon!





12 servings

Prep Time

25 minutes

Bake Time

20 to 30 minutes


  • 1-1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1/3 cup shredded asiago cheese
  • 1 teaspoon red crushed pepper
  • 1 teaspoon salt
  • 1/2 cup frozen corn, thawed
  • 3 tablespoons OR 1 large jalapeno, chopped
  • 7 strips cooked bacon, crumbled
  • 1-1/3 cups milk
  • 1/3 cup corn oil
  • 1/4 cup butter OR margarine
  • 1 egg, slightly beaten


Mix together flour, cornmeal, undissolved yeast, cheese, crushed red pepper and salt in a large bowl.  Add corn, jalapenos and bacon.  Mix together until evenly distributed.

Heat milk, oil and butter until very warm (120° to 130°F).  Add egg and milk mixture to flour; stir until well blended.

Pour into greased 8 x 8-inch baking pan.  Let rest 10 minutes.

Bake on the bottom rack of oven for 20 to 25 minutes or until golden brown.