Campfire Classic with a Fiesta Kick
This isn’t your average bannock. We’ve taken the beloved campfire bread and infused it with the spirit of Mexico. The subtle sweetness of cornmeal provides a beautiful base for sharp cheddar cheese and the fiery, fresh kick of jalapeño. Each bite is a harmony of textures and flavors—crispy edges, a tender crumb, melted cheese pockets, and a lingering warmth, all cooled down by a swipe of creamy avocado crema.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
8
Cuisine: Fusion (North American / Mexican) | Diet: None | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1.5 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeños, finely diced (seeds removed for less heat)
- 1/4 cup cold unsalted butter, cubed
- 1 cup buttermilk
- 1 tbsp vegetable oil for frying
- For the Crema:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 tbsp chopped cilantro
- Pinch of salt
👨🍳 Chef’s Tips
- For extra flavor, roast the jalapeños before dicing them.
- Using full-fat buttermilk will result in the most tender and flavorful bannock.
- A cast-iron skillet provides the best even heat for a perfect crust, but any heavy-bottomed pan will work.
- Add a cup of cooked corn kernels to the dough for extra sweetness and texture.
Preparation
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisking them together ensures the leavening is evenly distributed for a perfect rise.
- Stir in the shredded cheddar cheese and diced jalapeños until they are evenly coated with the flour mixture. This prevents them from clumping together.
- Add the cold butter cubes. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture looks like coarse gravel. The small butter pieces will melt during cooking, creating flaky layers.
- Pour in the buttermilk and mix with a spatula just until a shaggy, moist dough comes together. The key is to not overmix.
- Shape the dough into a 1-inch thick circle on a lightly floured surface. For the crema, mash the avocado in a small bowl, then stir in the sour cream, lime juice, cilantro, and salt until smooth. The lime juice not only adds flavor but also prevents the avocado from browning.
Cooking
- Heat the vegetable oil in a 10-inch cast-iron skillet over medium-low heat. The lower heat is crucial for cooking the bannock all the way through without burning the cheese on the crust.
- Place the dough round in the skillet. Cover with a lid or a piece of aluminum foil. This traps steam and helps cook the inside of the thick bannock.
- Cook for 10-12 minutes. You’ll smell the incredible aroma of baking cornbread and spicy peppers. The edges will start to look dry and golden.
- Carefully flip the bannock. The cooked side should be deeply golden and crispy from the melted cheese. Cook the second side, uncovered, for another 8-10 minutes until it’s also golden and firm to the touch.
- Test for doneness by inserting a toothpick into the center; it should come out clean. Let it rest for a few minutes before slicing.
Serving
Cut into 8 wedges and serve immediately while the cheese is still gooey and melted. Serve with a generous dollop of the cool, zesty avocado crema on the side for dipping.
Storage
Best enjoyed fresh, but leftovers can be stored in an airtight container for 2 days. Reheat slices in a toaster or a dry pan to crisp them up again.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 11g |
| Carbohydrates | 38g |
| Fat | 17g |
Spice Up Your Bread Basket
Whether you’re making it over a campfire or in your kitchen, this Jalapeño Cheddar Cornmeal Bannock brings a bold and exciting flavor profile to the table. It’s a perfect side for chili, a great snack on its own, and a guaranteed crowd-pleaser.
Tags: jalapeno cheddar, bannock recipe, cornbread, Mexican fusion, spicy bread
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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