Jalapeno Bacon Ranch Cornbread

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• ½ cup all purpose flour
• ½ cup yellow cornmeal
• 1 tsp Baking soda
• 1 tsp sugar
• ¼ tsp salt
• 1 ½ tbsp unsalted butter, melted
• ⅓ cup buttermilk
• ⅓ cup milk
• ⅔ cup shredded cheddar cheese
• ¼ cup Toby’s Jalapeno Ranch Dressing & Dip
• 2 pieces of bacon, cooked
• 1 large jalapeno, sliced
• 4 oz yellow corn, canned
• 1 large egg
• 1 tbsp honey

Gather all ingredients. Preheat the oven to 350 F. In a medium sized bowl, combine dry ingredients: flour, cornmeal, sugar, salt, and baking soda. Mix well and form a well. 

In a separate bowl combine wet ingredients: butter, cheese, Toby’s Jalapeno Ranch Dressing & Dip, crumbled bacon, jalapeno, egg, and honey. Whisk until well combined, then pour into dry ingredients well. 

Mix until just combined, overmixing will reduce fluffiness. Then pour mixture into a greased 4 x 9” deep dish pan. Bake for 35 minutes until the top is golden brown and toothpick comes out clean.

Let cool, then carefully remove cornbread from the dish and slice into 6 pieces. Top with more jalapeno ranch, serve, and enjoy!