The perfect side dish doesn't exiiii.....shut the front door! This Tender Belly Bacon Cornbread with Jalapeño Honey is next-level good. Rich, buttery, mouthwatering cornbread and packed with smoky Tender Beelly bacon, plus a little cheddar for extra flavor.

Drizzle on some sweet, spicy jalapeño honey, and you’ve got a dish that’s as bold as it is delicious. Perfect side for cozy a bowl of chili, or as a perfect Thanksgiving side dish, this combo is sure to impress. And the best part? The jalapeño honey keeps for months, so you’ll have a dash of sweet heat ready to go whenever you need it! 

Bacon Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sugar (optional, for a slightly sweeter cornbread)
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 6 slices Tender Belly bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese (optional for extra flavor)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch baking dish or cast-iron skillet.
2. Combine dry ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Add wet ingredients: In another bowl, whisk the buttermilk, eggs, and melted butter. Pour this into the dry ingredients and stir until just combined.
4. Add bacon and cheese: Fold in the crumbled bacon and shredded cheese (if using).
5. Bake: Pour the batter into the prepared dish and bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
6. Cool: Allow to cool slightly before serving.

Jalapeño Honey 

Sweet and spicy honey and perfect for drizzling on cornbread, cheese, fried chicken, or even pizza.

Ingredients

• 1 cup honey (preferably a mild variety, we used Honey from our Bees!)
• 1–2 fresh jalapeños, thinly sliced (adjust quantity for desired heat level)

Instructions

1. Heat the honey: Pour the honey into a small saucepan and add the jalapeño slices.
2. Simmer: Place the saucepan over low heat and let the honey warm up with the jalapeños for about 5–10 minutes. Do not let the honey boil; you want it to infuse gently.
3. Cool and strain (optional): Remove from heat and allow it to cool. For a smoother honey without slices, strain out the jalapenos. Leave them in for extra heat and flavor over time.
4. Store: Transfer the honey to a jar with a lid. It can be stored at room temperature and will continue to infuse over time.
5. This Jalapeño Honey keeps well for months and makes a wonderful addition to any dish needing a sweet kick!

Enjoy, and be sure to tag us @tenderbelly on social to share your delicious creations—who knows, you might even get a shoutout!