Cheesy jalapeño bacon cornbread from Cravings - Recipes for All the Food You Want to Eat (page 93) by Chrissy Teigen and Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatnCookFood on January 04, 2026

    This was a rare miss out of this book. It was just too oily. Would not make again.

  • D.Barker on December 13, 2021

    This was pretty good, a big step above your usual dry cornbread, but you couldn't taste all the crazy assorted flavors, and ultimately we didn't care to eat any more after we had each had a slice, so it ended up going bad. So the recipe was good, but just not for us.

  • snoozermoose on December 09, 2021

    My apologies to Chrissy, but this was terrible. All the delicious but fatty ingredients that went into it became too much. The end result was dense and surprisingly bland. There is such a thing as too much, and it's this cornbread.

  • Smokeydoke on May 22, 2020

    I'm glad that averycooks wrote that review because I felt the same way but felt that I did something wrong because all of Chrissy's recipes have been winners. Maybe it's a regional thing? This may be southern cornbread, which I've read is not sweet and very corny. This version is also dry, almost crumbly. And Chrissy added her signature jalapeno, parm cheese and bacon, like she does to many of her recipes, but it didn't work here. This is the first recipe that I did not like.

  • averythingcooks on April 18, 2020

    Not sure about this one but it might be my fault. I was reluctant use 6 slices of bacon from my "carefully curated" supply BUT I did need the rendered fat left in the pan. I have a freezer bag of "fatty bacon ends" & guessed how many would be needed to render the equivalent fat amt (I then discard the solids). I thought for sure I came up short. Oh well.... I proceeded as written and the result is not what I expected. Every other cornbread I've made includes at least some flour - this doesn't and it has a very coarse texture. It also very moist / dense (maybe greasy?) but understandable with 1/2 cup butter, the bacon fat, 3 eggs, creamed corn, cheese and buttermilk. It will be frozen in lunch size chunks to eat with soup - but probably not a repeat. Sorry Chrissy - we really do like a lot of your food :)

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