Bacon cheddar cornbread is a savory spin on a Southern classic. It is baked in the oven for 20 minutes in a hot cast iron skillet. The skillet is coated with reserved bacon grease, while buttermilk creates a tender crumb, and crispy bacon pieces and shredded cheddar are folded into the batter. This new twist on cornbread is the perfect way to elevate a Southern favorite.
Cornbread = One of My Love Languages
Ok, not really. But recipes like cast iron skillet cornbread and classic southern-style spoon bread with a GENEROUS serving of butter on top make me weak in the knees.
Obviously, it's that warm straight-out-of-oven bread comfort and the butter melting into all the nooks and crannies. Gosh. I can't get enough!
As a Southern cook, we have a couple of staple ingredients we always like to cook with - like bacon. So I married my mom's staple cornbread recipe with some crispy bacon and cheddar cheese and BLESS IT! So yum!
It is all baked in my tried and true cast iron skillet that has been in my family for generations, at 500 degrees Fahrenheit for 20 minutes. It requires minimal ingredients, about 10 minutes to prep, and it will be a crowd fav! Let me show you how to whip it up!
First! Preheat Your Oven and Cast Iron Skillet!
Then, Fry Up Some Bacon!
Then Shred Some Cheese
Last - Mix & Bake!
⭐️ PRO TIP ⭐️ If you don't have any buttermilk on hand - no worries! Just whip some up at home with my 5-minute buttermilk recipe!
You can serve this with dishes like Chili Con Carne or White Chicken Chili - because cornbread with chilis and stews is a match made in heaven! Make sure you slather it with butter will warm - and maybe even a drizzle of honey - yum!
I doubt there will be any leftovers, but if there are, store them in the fridge for 2-3 days and just pop them in the microwave for a couple of seconds to warm them back up. Yay - enjoy!
Recipe
Bacon and Cheddar Cast Iron Skillet Cornbread
- Total Time: 40 minutes
- Yield: 8 slices 1x
Description
Bacon cheddar cornbread is a savory spin on a Southern classic. It is baked in the oven for 20 minutes in a hot cast iron skillet. The skillet is coated with reserved bacon grease, while buttermilk creates a tender crumb, and crispy bacon pieces and shredded cheddar are folded into the batter. This new twist on cornbread is the perfect way to elevate a Southern favorite.
Ingredients
- 2 Cups Martha White Self Rising Buttermilk Cornmeal Mix
- 1 ⅓ Cups Buttermilk
- ¼ Cup Oil
- 1 Egg
- 1 Cup Cheddar Cheese - grated
- 6 pieces of Fried Crispy Bacon - cut into bits
- 4 Green Onions - thinly sliced
- 1 Tablespoons Reserved Bacon Grease
Instructions
- Preheat the oven to 500 degrees Fahrenheit. Place a cast iron skillet in the oven while it preheats. This is super important! You need the skillet to be smoking hot!
- In a large bowl, add the cornmeal mix.
- Add the buttermilk, eggs, and oil to a separate glass measuring cup and whisk to combine. Pour into the bowl with the cornmeal and gently mix with a spatula.
- Add in the cheddar, bacon bits, and green onions. Mix gently until just combined.
- Once the oven is heated, remove the hot skillet from the oven. Add in the reserved bacon grease. Let melt and swirl around the skillet to coat the bottom. Pour the cornbread mixture right over top in the hot skillet.
- Place back in the oven and bake for 20 minutes.
- Remove and let cool for 5 minutes in the pan before cutting and serving.
- Prep Time: 10 minutes
- 10 minutes:
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 339
- Sugar: 2.2 g
- Sodium: 772.7 mg
- Fat: 19.7 g
- Carbohydrates: 28.7 g
- Fiber: 2.5 g
- Protein: 11.7 g
- Cholesterol: 54.1 mg
