A simple twist on a classic recipe. This cheese and bacon cornbread casserole is the perfect dish for a cold autumn evening.
Fall is slowly making it’s way to the Northwoods of Wisconsin and I’ve already pulled out the boots, hot cocoa, and sweaters. Granted, they were all only used for a day, but I’m ready for summer to come to an end.
With the end of summer comes a transition of my diet though. Fruits are less favored while veggies are full force. I love adding all of the different squashes to our dishes over the next few months. But casseroles also become a big thing for me, too. It’s more so comfort food in general, but casseroles are about as comforting as they get for me.
And the cornbread casserole I’m sharing today is no different. I grew up eating cornbread casserole, especially around Thanksgiving and Christmas. One of my family members would always make it for both holidays and I’d always get seconds. As much as I always loved it, I had to add some of my own flavors to it when I made it. Plus, what says comfort food better than cheese and bacon?
This cheese and bacon cornbread casserole really is one of my favorite dishes to make in fall and winter. There’s really nothing quite like sitting down and enjoying a hot serving of this while the autumn chill fills the air. Pair it with your favorite soup and it’s the perfect fall meal.
In a mixing bowl, combine all of the ingredients except for the jalapeños. Mix thoroughly.
Pour the mixture into a lightly greased pan.
Layer the jalapeños on top of the casserole.
Bake for 45-60 minutes or until fully cooked.
I’m not one for spice, but Nathan is. We usually throw jalapeños on top of half of the bacon cornbread casserole. You can include them in the whole dish or leave them out depending on your spice preference.
And this week’s Maker’s Mix-Up theme is Bacon! We want to see all of your bacon themed recipes (or projects!)