Wickles Jalapeño Cheddar Cornbread and Brussel Sprouts with Bacon

If you’re looking for some Thanksgiving side-dish inspiration, look no further than this Jalapeño Cheddar Cornbread and Brussel Sprouts with Bacon.


Jalapeño Cheddar Cornbread

  • 1 package Martha White cornbread mix
  • 2/3 cup milk (according to directions)
  • 1/4 cup cheddar cheese
  • 1/8 cup cheddar cheese (to top)
  • 1/2 cup Wicked Jalapeño Relish

Brussel Sprouts, Cornbread, and Bacon

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cubed day-old jalapeño cheddar cornbread (1/2-inch cubes)
  • 1/4 cup salted butter
  • 6 slices cooked bacon, chopped


  1. Heat up your oven to 400 degrees.
  2. Place your 9 inch metal baking pan in the oven with a tablespoon of butter. You want your pan hot when you put in the cornbread.
  3. Combine the mix, milk, Wicked Jalapeño Relish and cheese until mixed.
  4. Pour into hot pan.
  5. top with the remaining cheddar cheese.
  6. Bake for 20 minutes. Set aside, covered, for one day.
  7. Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
  8. Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
  9. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture and bacon.
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