Served at the 2024 Wild Bacon Wine Trail, Reserve Cellars


3 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 cup milk, at room temperature
½ cup sour cream, at room temperature
2 tablespoons honey
1 1/2 cups yellow cornmeal, preferably stone-ground
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
2 tablespoons granulated sugar
3/4 teaspoon salt
4 tablespoons unsalted butter, melted
8 ounces fresh or canned sweet corn, drained and rinsed
12-13 pieces (1 pack) bacon, cooked, cooled and diced
2 cups sharp cheddar cheese, grated, separated
4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional


  • Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray.
  • In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.
  • Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix.
  • Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
  • Transfer the baking dish to a wire rack and sit for 30 minutes to an hour, until just warm. The cornbread is best served warm.
  • Place leftovers in an airtight container and store at room temperature for up to 2 days. Serves 10

Serve with Reserve Cellars Rose’.

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