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.
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.
In a separate bowl or large measuring cup, whisk together the 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.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
SWEET SOUTHERN CORNBREAD
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
THE BEST BACON CORNBREAD
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.
- 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.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean.
Nutrition
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