Skillet Cornbread with Bacon and Chives
Indulge in the ultimate comfort food with this Skillet Cornbread with Bacon and Chives, the perfect blend of rustic charm and bold flavors. Made with crispy, smoky bacon, sharp cheddar cheese, and fragrant fresh chives, this savory cornbread is baked to golden perfection in a cast-iron skillet for a crispy edge and tender crumb. Buttermilk adds a rich, tangy depth, while a touch of sugar enhances the natural sweetness of the yellow cornmeal. Whether served as a side dish for chili or enjoyed on its own with a dollop of butter, this cornbread is a crowd-pleasing favorite that's ready in just 40 minutes. Optimize your mealtime with this easy, one-pan recipe that’s packed with flavor and perfect for any occasion!
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Recipe Information
Ingredients
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 0.25 cup fresh chives
- 0.5 cup shredded sharp cheddar cheese
- 2 tablespoons vegetable oil or bacon drippings
Instructions
Preheat your oven to 400°F (200°C).
In a cast-iron skillet, cook the bacon over medium heat until it is crispy. Remove the bacon and place it on a paper towel to drain. Reserve 2 tablespoons of the bacon drippings, or use vegetable oil.
Chop the crispy bacon into bite-sized pieces and set aside.
Wipe out the skillet and lightly coat the bottom and sides with the reserved bacon drippings or vegetable oil.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk and eggs until smooth. Then, add the melted butter and mix to combine.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined, being careful not to overmix.
Fold in the chopped bacon, fresh chives, and shredded cheddar cheese.
Pour the batter into the prepared skillet and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5988 mg | 260% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 40.5 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 904 mg | 70% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1090 mg | 23% | |
*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.
