Cornbread Southern Bacon Cornbread
Get ready to elevate your cornbread game with this irresistible Southern Bacon Cornbread! This rich and savory recipe brings together the classic comfort of cornbread with the indulgent flavor of crispy thick-cut bacon, buttery cheddar cheese, and a touch of sweetness from canned corn kernels. The crunchy jalapeño (optional) adds a spicy kick to balance the buttery, crumbly texture, while the use of buttermilk ensures every bite is perfectly moist and tender. Baked to golden perfection in a hot cast iron skillet, this cornbread boasts a rustic, crispy edge that’s impossible to resist. Perfect for weeknight dinners, barbecues, or holiday feasts, this crowd-pleasing side dish is best served warm straight out of the oven. Keywords: Southern bacon cornbread, savory cornbread recipe, cast iron skillet cornbread.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 4 tablespoons Unsalted butter
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 1 cup Buttermilk
- 2 large Eggs
- 0.5 cup Canned sweet corn kernels, drained
- 1 cup Cheddar cheese, shredded
- 1 Jalapeño (optional, finely diced)
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat as it preheats.
Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease. Once the bacon has cooled, crumble it into small pieces.
Melt the butter in the same skillet with the reserved bacon grease. Set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter (make sure it has cooled enough to not cook the eggs).
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Fold in the crumbled bacon, sweet corn kernels, shredded cheddar cheese, and diced jalapeño (if using).
Carefully remove the hot cast iron skillet from the oven and lightly grease it with additional butter or non-stick spray.
Pour the batter into the hot skillet and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 43.8 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1172 mg | 90% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
