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
Scale
- 2 Cups Martha White Self Rising Buttermilk Cornmeal Mix
- 1 1/3 Cups Buttermilk
- 1/4 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