Bacon Cheddar Cornbread
Bacon Cheddar Cornbread has an irresistible salty, smoky flavor with just a little sweetness from some sugar and corn.
Servings: 10 servings
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
If you want to make this cornbread spicy, add a little cayenne pepper to the batter.
Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 451mg | Potassium: 195mg | Fiber: 2g | Sugar: 8g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg