Cowboy Cornbread

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I don’t know why I call this Cowboy Cornbread…it just sounds like the perfect name for this awesome cornbread.   This really is chock-full of big flavors…4 kinds of peppers, bacon, cheddar cheese, honey…and stone ground corn meal.   Serve this with chili, or country-style pork ribs, and you’ll be hollering a good ole ‘Yee Haw”!!

Peppers cooking for Cowboy Cornbread
Peppers cooking for Cowboy Cornbread
Cowboy cornbread fresh out of the oven
Cowboy cornbread fresh out of the oven
Cowboy Cornbread features fresh ground corn meal, peppers, bacon, cheese and honey

Cowboy Cornbread

This Cowboy Cornbread is chock-full of southern flavors. Made from scratch, but easy to make...and so very good! Serve with chili or country-style pork ribs
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Course: Southern
Cuisine: Southern
Keyword: Corn bread
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 220kcal


  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 tbsp honey
  • 3 strips thick cut bacon chopped
  • 1 red pepper cored, seeded, and finely chopped
  • 1 green pepper cored, seeded, and finely chopped
  • 1 jalapeno cored, seeded, and finely chopped
  • 1 tbsp chopped green chilies Old El Paso works
  • 1 cup all-purpose white flour
  • 1/2 cup medium ground yellow corn meal
  • 1/2 cup fine ground yellow corn meal
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup good quality sharp cheddar shredded


  • Pre-heat oven to 425 degrees.
  • Lightly oil an 8-inch circular baking pan (or a cast iron skillet)
  • In a medium-sized bowl, whisk together buttermilk, egg, oil and honey.
  • Heat a large skillet over medium-high heat. Add the bacon.
  • Cook until crisp. Remove and place on a paper towel.
  • Remove the bacon grease, except for about 2 tablespoons.
  • Add the skillet back to the heat.
  • Throw in the peppers and chilies into the hot grease and cook until tender, about 4 minutes.
  • Pour the cooked peppers into the buttermilk mixture and stir until just mixed.
  • In a large bowl, stir together the flour, cornmeal, baking powder, salt and baking soda.
  • Pour in the buttermilk mixture.
  • Fold in the cooked bacon and cheese. Mix until just combined.
  • Pour the batter into the prepared pan, spreading to the edges.
  • Bake for about 20 to 25 minutes, or until golden a toothpick insert in the center comes out clean.
  • Let cool on a wire rack for about 5 minutes, before cutting into triangles.
  • Serve with softened butter.


Calories: 220kcal
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