This is a very rustic and very easy to make cornbread recipe. It goes beautifully with any hearty casseroles or stews and is a nice change from ordinary  run of the mill bread rolls. I love it because it’s a one -pot –mix- and- bake recipe and the crunchy bits of crispy bacon bring a mooreish touch to it all. One of my favourite breads that is a joy to bake, so please do give it a try !

200gms of bacon, cut into small pieces

200gms coarse-medium cornmeal

2 heaped tbs  green jalapeno peppers (the ready pickled version that are readily available in supermarkets), drained of liquid and finely chopped

2 ½  tbs baking powder

275ml milk

1 egg

3 tbs butter, melted

1 tbs sugar

½ tsp salt

150gm plain flour

1 tsp dried sage

1 tsp dried oregano

1 tsp smoked Spanish paprika



Heat the oven to 180 degrees centigrade and butter a medium sized oven proof dish. I like to use my simple rectangular pyrex dish.

Heat a frying pan and add 1 tbs oil. Fry the bacon until crispy. Drain on kitchen paper and set aside.

Now  carefully whisk together the melted butter, the milk, the eggs and salt.

In a large bowl, combine the cornmeal, the plain flour, sugar, paprika, the sage and the oregano.

Now mix all the ingredients together , including the bacon and the jalapeno. Smooth into your baking dish and bake for at least 50 minutes or so until firm to the touch.

Serve piping hot from the oven, cut into large chunks  alongside  your favourite soup, casserole or stew.