Bacon Cheddar Cornbread has a irresistible salty, smokey flavor with just a little sweetness from some corn and sugar. There’s a whole lot of flavor going on here.
I used Wright® Brand Bacon which has become my favorite bacon. I find the flavor and quality to be far above other brands I have tried. It comes in both Hickory and Apple Wood flavors. I used Wright® Brand Naturally Hickory Smoked Bacon for this Bacon Cheddar Cornbread, but Apple Wood would be equally delicious.
I love that you get a full pound and a half in a package and nothing beats those super thick slices.
I’m a huge believer that bacon makes anything taste better and since it is one of the most versatile ingredients, I always have some in my fridge. Whether it’s with a side of eggs for breakfast, on a BLT sandwich for lunch, wrapped around some grilled chicken for dinner, or even sprinkled on top of a chocolate milkshake for dessert, bacon is never anything less than delicious.
Cast Iron Skillet
To make my Bacon Cheddar Cornbread, I start by crisping up lots of bacon in a cast iron pan. Cast Iron is perfect for cooking bacon and its even heat distribution makes wonderfully crispy but moist cornbread.
How To Make
Once the bacon is crispy, set it aside but leave a little bacon grease in the pan. It makes the bottom of the cornbread fabulously crisp and flavorful. I mix some of the bacon into the cornbread batter along with some shredded cheddar cheese.
Pour the batter into the cast iron pan and then sprinkle the remaining bacon and cheese on top. Pop it in the oven and 30 minutes later you have the most delicious cornbread imaginable.
How To Serve Bacon Cheddar Cornbread
This cornbread goes super well with chili, soups, or stews and I really love it with BBQ Brisket, Spicy Collard Greens, and Creamy Butter Beans.
Make It Spicy
If you want your conrbread spicy, add a quarter to a half teaspoon of cayenne pepper to the batter.
Storage
Can be stored at room temperature in an airtight conatiner for 2 days or in the refrigerator for 4 days.
More Cornbread Recipes
- The BEST Jiffy Cornbread
- Cheesy Broccoli Cornbread
- Crackling Cornbread
- Honey Cornbread
- Hot Water Cornbread
- Texas-Style Jiffy Cornbread
- Buttermilk Cornbread Muffins
Bacon Cheddar Cornbread
Equipment
- 9-inch cast iron pan
Ingredients
- 8 slices bacon
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 2 tablespoons butter, melted
- 1 cup frozen or canned corn, well-drained
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees.
- Slice bacon into bite-sized pieces and cook in a 9-inch cast iron pan until crispy. Remove to a paper towel-lined plate with a slotted spoon and set aside.
- Discard all but 1 tablespoon of fat from pan.
- In a large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, and melted butter and stir until combined.
- Fold in corn, half of bacon and half of cheese.
- Pour batter into pan with bacon grease.
- Sprinkle remaining cheese and bacon on top. Bake for about 30 minutes or until feels firm when the top is pressed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sponsored post written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine.
Originally posted March 21, 2106. Updated with new content.
