THE BEST BACON CORNBREAD

Buttery Bacon Cornbread is hearty, and delicious. A good old fashioned southern classic loaded with pieces of bacon and made with yellow cornmeal and buttermilk.

THE BEST BACON CORNBREAD RECIPE

This recipe for the best bacon cornbread is a savory, rib-sticking, traditional cornbread that is absolutely scrumptious. I think it’s tasty all by itself but I think it tastes best when served with the juices from cooked beans or from a roast.

TIPS FOR MAKING THIS SAVORY CORNBREAD RECIPE:

  • All bacon grease or all butter can be used in place of the half bacon grease/half butter combination that I use. The all bacon version can be a little strong. If you don’t use any bacon grease and just use butter, increase the salt to 1 teaspoon.
  • Using a smoked bacon really gives this a smokey sort of campfire flavor.
  • For a lighter texture, ½ cup of flour can be used in place of cornmeal.
  • Try to use coarse stone-ground cornmeal when possible for best results.
  • This is not a sweet cornbread at all. It is the perfect cornbread to eat with SOUP BEANS or COLLARD GREENS. It will help sop up all those juices and compliments the flavors perfectly.

The Best Bacon Cornbread recipe from The Country Cook, slice shown being removed from a cast iron skillet

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
thick cut bacon
yellow cornmeal
baking soda
baking powder
unsalted butter
buttermilk
large egg
salt

HOW TO MAKE THE BEST BACON CORNBREAD:

Preheat the oven to 450F degrees. Add the bacon to a 9-inch cast iron skillet and cook until done, transfer the bacon to a cutting board and chop into small pieces. Reserve the bacon fat, but measure it out. If you don’t have at least 3 tablespoons, make up the difference with butter. Discard any bacon fat over 3 tablespoons. Transfer the now empty skillet to the oven to heat up.

In a large bowl, whisk together the cornmeal, baking soda, and baking powder; set aside.cornmeal, baking soda and baking powder in a clear bowlIn a separate bowl or large measuring cup, whisk together the butter, 2 tablespoons of bacon fat, buttermilk, egg, and salt.butter, bacon fat, buttermilk, egg and salt mixed together with a whisk in a large measuring cupPour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula.pouring wet cornbread ingredients into the yellow cornmeal in a large clear bowlThen fold in the chopped bacon pieces. chopped bacon added to cornmeal batter in a bowlDo not overmix, the batter will be lumpy.yellow cornmeal buttermilk batterRemove the skillet from the oven and add the remaining 1 tablespoon of bacon fat to the skillet and swirl until it coats the bottom of the pan. melted bacon fat and butter in a large black cast iron skilletPour the batter into the greased skillet and swirl until the batter evenly covers the pan.bacon cornbread batter in a hot cast iron skilletBake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean.Bacon Cornbread in a cast iron, sliced into 8 pieces, with a pie server scooping out one piece

Enjoy!

CRAVING MORE RECIPES? GIVE THESE A TRY!
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SKILLET CAPRESE CORNBREAD
CORNBREAD CHICKEN CASSEROLE
JALAPENO CORNBREAD
CHEESY BEEFY CORNBREAD CASSEROLE
CORNBREAD WAFFLES WITH CHILI & FIXINS
CORNBREAD MUFFIN SAUSAGE BITES
EASY CORNBREAD TACO BAKE
SKILLET CORNBREAD PIZZA
CAKE PAN CORNBREAD SALAD
MEXICAN STYLE CORNBREAD
WHITE CHICKEN CHILI WITH CORNBREAD DUMPLINGS
HOT DOG CORNBREAD CASSEROLE

fully baked bacon cornbread in a cast iron skillet with a pat of butter on top

Print

THE BEST BACON CORNBREAD

Buttery Bacon Cornbread is a good old fashioned southern classic loaded with pieces of bacon and made with yellow cornmeal and buttermilk.
Course Breads, Side Dish
Cuisine American
Keyword Bacon Cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 350kcal

Equipment

  • 9-inch cast iron skillet

Ingredients

  • 4 slices thick cut bacon
  • 2 cups yellow cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 3 tbsp reserved bacon fat, slightly cooled and divided
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 450F degrees. 
  • Add the bacon to a 9-inch cast iron skillet and cook until done, transfer the bacon to a cutting board and chop into small pieces.
  • Reserve the bacon fat, but measure it out. If you don’t have at least 3 tablespoons, make up the difference with butter. Discard any bacon fat over 3 tablespoons.
  • Transfer the now empty skillet to the oven to heat up.
  • In a large bowl, whisk together the cornmeal, baking soda, and baking powder; set aside.
  • In a separate bowl or large measuring cup, whisk together the melted butter, 2 tablespoons of bacon fat, buttermilk, egg, and salt.
  • Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula.
  • Then fold in the chopped bacon pieces. Do not overmix, the batter will be lumpy.
  • Remove the skillet from the oven and add the remaining 1 tablespoon of bacon fat to the skillet and swirl until it coats the bottom of the pan.
  • Pour the batter into the greased skillet and swirl until the batter evenly covers the pan.
  • Bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 410mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 246IU | Calcium: 70mg | Iron: 1mg

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