Golden Northern Cornbread with Bacon
Indulge in the savory, golden perfection of Northern Cornbread with Bacon—a crowd-pleasing twist on a classic comfort food. This recipe combines the subtle sweetness of yellow cornmeal with crispy, smoky bacon for a flavor-packed bite in every slice. Made effortlessly in a cast iron skillet, the cornbread features a tender crumb thanks to tangy buttermilk and melted butter, while optional green onions add a pop of freshness. Perfectly golden on the outside and irresistibly moist inside, this cornbread bakes in just 25 minutes and is ideal as a side dish for hearty chili, barbecue, or soup. Serve it warm with a smear of butter or a drizzle of honey for a truly unforgettable treat. This recipe is quick, easy, and guaranteed to impress at any gathering!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 slices bacon
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- 2 units large eggs
- 2 tablespoons chopped green onions (optional)
- 0.5 cup cooked and crumbled bacon
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast iron skillet or baking dish and set aside.
In a skillet over medium heat, cook the 6 slices of bacon until crispy. Remove the bacon and place on a plate lined with paper towels to drain. Once cooled, crumble into small pieces and set aside.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the crumbled bacon and green onions, if using, to the batter for added flavor and texture.
Pour the batter into the prepared skillet or baking dish, spreading it evenly.
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.
Remove the cornbread from the oven and let it cool in the skillet or pan for 5-10 minutes before slicing and serving.
Enjoy warm with butter, a drizzle of honey, or on its own!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 186 mg | 4% | |
*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.
