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Roasted Pepper and Bacon Cornbread

Updated: May 6, 2021

This Cornbread is great for dinner or for an afternoon snack. As you can see by the recipe, it calls for cracking 5 raw eggs on top of the cornbread before baking. What happens is that the eggs drop during the cooking process and hard boil themselves.


2 Boxes of jiffy Cornbread Mix

7 Eggs

2/3 Cups Milk

3 slices of bacon, cooked

1/2 Jar of Roasted Peppers, sliced

1 Cup Shredded Cheddar



Spray the inside and the sides of a cast iron skillet really well with Pam.

Empty 2 boxes of Jiffy into a large bowl. Add 2 eggs and 2/3 cups of milk and stir until well blended. Pour the Jiffy into the pan. Crumble up the bacon and spread it around the top. Add the sliced peppers to the top. Crack 5 raw eggs on top. Sprinkle the cheese on top.

Bake on 400 for about 25 minutes or until the top is golden brown and dry.

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