Smoked Bacon Onion Sweet Cornbread
Indulge in the rich, savory-sweet delight of Smoked Bacon Onion Sweet Cornbread, a modern twist on a classic favorite. This skillet-baked cornbread packs smoky, crispy bacon, caramelized onions, and sweet corn kernels into every bite, creating a perfect balance of textures and flavors. Enhanced with melty cheddar cheese and a touch of honey for just the right amount of sweetness, this recipe embodies comfort food at its finest. Prepared in a buttery cast iron skillet, it boasts an irresistibly golden crust with moist, tender crumbs inside. Perfect for cozy dinners, hearty breakfasts, or side dishes at your next barbecue, this easy-to-make cornbread is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium yellow onion
- 6 tablespoons unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 third cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup whole milk
- 2 pieces large eggs
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 0.5 cup shredded cheddar cheese
- 2 tablespoons honey
- 1 tablespoon neutral oil (for the skillet, such as vegetable oil)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet (such as cast iron) over medium heat. Add the bacon slices and cook until crispy, about 7-8 minutes. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.
Drain the bacon grease from the skillet, reserving 1 tablespoon for later use. Add the sliced onions to the skillet and sauté in the reserved bacon grease over medium heat until caramelized, about 10-12 minutes. Remove the onions and set aside.
Reduce the skillet heat to low, add the butter, and let it melt. Swirl the butter around the skillet to coat the bottom and sides evenly. Pour any excess butter into a large mixing bowl.
In the mixing bowl with the melted butter, whisk in the milk, eggs, and honey until well combined.
In a separate bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—do not overmix.
Fold in the sweet corn kernels, crumbled bacon, caramelized onions, and shredded cheddar cheese until evenly distributed.
Heat the skillet with 1 tablespoon of neutral oil back on the stovetop over medium heat. Pour the batter into the hot skillet and spread it evenly with a spatula.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for about 10 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 264.5 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 826 mg | 64% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1587 mg | 34% | |
*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.
