Jalapeño Popper Sheet Pan Cornbread
Jalapeño Popper Sheet Pan Cornbread
Ingredients
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
For the Wet Ingredients
- 1 egg
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
For the Mix-ins
- 15 ounces canned corn, drained
For the Toppings
- 4 ounces cream cheese, softened to room temperature
- 6 bacon, cooked until crispy and crumbled
- 1/4 cup candied jalapeño slices, or pickled jalapeño slices
- 1 1/2 cups shredded cheese, such as mozzarella, cheddar, or a spicy blend
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, combine the dry ingredients: all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt. Whisk them together until well combined.
⏱️ 5 min•🌡️ 400
- 2
Add the wet ingredients to the dry mixture: the egg, sour cream, 1/4 cup of the melted butter, and whole milk. Mix with a spatula until all ingredients are well combined and no dry pockets of flour or cornmeal remain. Be careful not to overmix.
⏱️ 5 min
- 3
Gently stir in the drained canned corn into the cornbread batter.
⏱️ 1 min
- 4
Take a large sheet pan and pour the remaining 1/4 cup of melted butter over the bottom, ensuring it's evenly coated across the entire surface.
⏱️ 2 min
- 5
Pour the prepared cornbread batter onto the buttered sheet pan. Use a spatula to spread the batter into an even, thin layer across the pan.
⏱️ 2 min - 6
Pipe lines of room temperature cream cheese over the top of the cornbread batter. Evenly sprinkle the cooked, crumbled bacon over the cream cheese and batter. Distribute the candied (or pickled) jalapeño slices across the surface. Finish by generously scattering the shredded cheese over all the toppings.
⏱️ 5 min - 7
Bake the cornbread in the preheated oven for 20-25 minutes, or until it is perfectly golden brown and appears crispy around the edges.
⏱️ 25 min•🌡️ 400 - 8
Once baked, remove from the oven and let it cool slightly on the sheet pan for about 5 minutes before slicing and serving. Enjoy this addictive, thin, and crispy cornbread loaded with jalapeño popper flavors!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Sheet Pan Cornbread
Ingredients
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
For the Wet Ingredients
- 1 egg
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
For the Mix-ins
- 15 ounces canned corn, drained
For the Toppings
- 4 ounces cream cheese, softened to room temperature
- 6 bacon, cooked until crispy and crumbled
- 1/4 cup candied jalapeño slices, or pickled jalapeño slices
- 1 1/2 cups shredded cheese, such as mozzarella, cheddar, or a spicy blend
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, combine the dry ingredients: all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt. Whisk them together until well combined.
⏱️ 5 min•🌡️ 400 - 2
Add the wet ingredients to the dry mixture: the egg, sour cream, 1/4 cup of the melted butter, and whole milk. Mix with a spatula until all ingredients are well combined and no dry pockets of flour or cornmeal remain. Be careful not to overmix.
⏱️ 5 min - 3
Gently stir in the drained canned corn into the cornbread batter.
⏱️ 1 min - 4
Take a large sheet pan and pour the remaining 1/4 cup of melted butter over the bottom, ensuring it's evenly coated across the entire surface.
⏱️ 2 min - 5
Pour the prepared cornbread batter onto the buttered sheet pan. Use a spatula to spread the batter into an even, thin layer across the pan.
⏱️ 2 min - 6
Pipe lines of room temperature cream cheese over the top of the cornbread batter. Evenly sprinkle the cooked, crumbled bacon over the cream cheese and batter. Distribute the candied (or pickled) jalapeño slices across the surface. Finish by generously scattering the shredded cheese over all the toppings.
⏱️ 5 min - 7
Bake the cornbread in the preheated oven for 20-25 minutes, or until it is perfectly golden brown and appears crispy around the edges.
⏱️ 25 min•🌡️ 400 - 8
Once baked, remove from the oven and let it cool slightly on the sheet pan for about 5 minutes before slicing and serving. Enjoy this addictive, thin, and crispy cornbread loaded with jalapeño popper flavors!
⏱️ 5 min