Bacon-Cheddar Cornbread

Bacon-Cheddar Cornbread

The crispy edges make this Bacon-Cheddar Cornbread hard to beat.

Bacon-Cheddar Cornbread
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  1. 6 slices thick-cut bacon, cut into 1⁄2-inch pieces
  2. 1 cup chopped yellow onion
  3. ½ cup fresh or frozen corn kernels
  4. 2 cups plain yellow cornmeal
  5. 1 cup all-purpose flour
  6. 1 tablespoon sugar
  7. 1 tablespoon baking powder
  8. 1½ teaspoons kosher salt, divided
  9. 1¼ cups shredded sharp yellow Cheddar cheese, divided
  10. 2 cups whole buttermilk
  11. 2 large eggs
  12. Garnish: cooked and crumbled bacon
  1. Preheat oven to 400°. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tablespoons drippings from skillet; reserve remaining drippings.
  2. Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tablespoons 
reserved drippings to skillet; reduce 
heat to medium-low.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Stir in 
1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, 
and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining 
½ teaspoon salt in skillet. Carefully pour batter into hot drippings. 
Top with remaining ¼ cup cheese.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.
Taste of the South

 Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!


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