Tomato, bacon, and jalapeño skillet pie

Cornbread, cheese, bacon, fresh tomatoes, and jalapeños come together in this delicious and flavorful skillet pie.

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Tomato, bacon, and jalapeño skillet pie is a great late summer meal for when tomatoes and jalapeños are in season. These are both popular backyard garden vegetables and often ones that can be relatively prolific. 

This recipe has a cornbread base that is pressed down into a cast iron skillet. It is topped with fresh garlic, sharp cheddar cheese, fresh tomatoes, crispy cooked bacon, fresh jalapeño slices, and Monterey jack cheese. 

Then everything is baked in the oven. All those flavors combine with things that are sweet, salty, and a little spicy and then nestles into all the hot and melted cheese. 

The cornbread base of this skillet pie really makes this an extra special dish. It's s little sweet and fluffy and the corn flavor pairs so well with all the other flavors in this recipe. 

An important step in this recipe is allowing the tomatoes to sit and drain in a colander with a bit of salt. This will help to remove some of the liquid from the tomatoes so that the whole pie doesn't become overly soggy while baking. 

For a dish that has more spice and heat, leave the seeds and ribs in the jalapeños. For a more mild dish, remove the ribs and seeds. You can use the full two jalapeños, or use only one for less heat. 

I always wear food safe gloves when working with hot peppers. I also like to use a plastic cutting board and/or a plastic chopping mat so that the hot pepper juices don't soak into the cutting board.

When this tomato, bacon, and jalapeño skillet pie comes out of the oven, be sure to let it cool a bit before slicing to let the cheese set and the cornbread cool a little.

Serve this dish sliced into wedges. A green chef or side salad pairs nicely with this meal. Or, a vegetable plate with a dip like ranch.

Give this tomato, bacon, and jalapeño skillet pie a try the next time you are looking to use up some summer tomatoes and jalapeños.

Yield: about 6 servings

Author: Amy (Savory Moments)

Tomato, Bacon, & Jalapeño Skillet Pie

Cornbread, cheese, bacon, fresh tomatoes, and jalapeños come together in this delicious and flavorful skillet pie.

Ingredients

for the crust

• 1-1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 tablespoon sugar
• 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk

for the filling

• 6 pieces bacon, diced
• 3-4 medium fresh tomatoes, sliced
• salt
• 3 cloves garlic, finely minced
• 1-1/4 cups grated sharp cheddar cheese
• 2 jalapenos, seeded and sliced
• freshly cracked black pepper
• 1-1/4 cups grated Monterey jack cheese

Instructions

1. Place the sliced tomatoes in colander with 1/2 teaspoon of salt. Gently toss the tomatoes and set aside on a plate for about 30 minutes to drain.
2. In a 9- or 10-inch cast iron skillet, cook the bacon until crisp. Then place the bacon on a paper towel to drain. Wipe out the excess fat from the skillet, leaving a light layer to grease the pan.
3. Preheat the oven to 350 degrees. While the tomatoes drain, prepare the crust.
4. Whisk together the dry ingredients (flour through sugar) in a medium bowl. Cut the butter into the flour using your fingers or a fork until it resembles coarse meal. Stir in the buttermilk until a dough forms.
5. Bring the dough together into a ball using your hands. Transfer it into the slightly cooled skillet and gently press the dough into an even layer on the bottom and up the sides of the skillet.
6. Spread the garlic over the bottom of the crust. Top with the cheddar.
7. Lightly shake the tomatoes to remove any collected water. Layer them on top of the cheddar. Follow with the jalapeno slices and cooked bacon. Sprinkle with a few grinds of black pepper. Top with the Monterey jack cheese.
8. Bake for about 25-30 minutes, until the cheese is melted and the crust is lightly golden. Transfer to the broiler for 2-3 minutes, until the cheese and crust are golden (watch carefully so it doesn't burn).
9. Let cool for about 5 minutes and serve in wedges.

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Recipe slightly adapted from Homesick Texan. 

I hope you give this tomato, bacon, and jalapeño skillet pie a try! Let me know in the comments below.

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This post was originally published in 2013 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience. 

Check out these other fresh tomato recipes:

Southern Tomato Pie

Bruschetta Chicken Pasta

Tomato Parmesan Buttermilk Biscuits