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Bits of crumbled bacon and cheddar cheese flavor this savory Southern buttermilk cornbread. Add pepper jack cheese instead of the cheddar for extra heat, or mince a jalapeno pepper and mix it into the batter. The best crust comes from a hot cast iron skillet, but a metal baking pan (9-inch) will work as well.
The crispy edges, tender crumb, and salty pops of bacon make this skillet bread a perfect side for a bowl of beans, a pot of greens, or a hearty chili. It’s just as welcome at a cookout or potluck as it is on a weeknight dinner table. The cast iron skillet ensures a golden crust, but a metal pan works in a pinch.
What You’ll Like About This Cornbread
Smoky and savory. Crisp bacon and cheddar cheese turn everyday cornbread into something special.
Crusty skillet edges. A hot cast iron skillet creates the perfect golden brown crust.
Flexible flavor options. Add jalapeños or swap in pepper jack for a spicy variation.
Ingredient Notes
- Vegetable oil: Adds moisture and helps brown the crust—use part in the batter and part in the skillet.
- Bacon: Cooked and crumbled; reserve some drippings to flavor the skillet.
- Cornmeal: The base of classic Southern cornbread; use plain yellow cornmeal.
- All-purpose flour: Just enough to help with structure and texture.
- Baking powder & soda: Leavening agents for a light crumb.
- Salt: Essential for balance.
- Cheddar cheese: Use finely shredded mild or sharp cheddar for best melt and flavor.
- Eggs: Bind the batter and add richness.
- Buttermilk: Adds tang and helps with tenderness and rise.
Steps to Make Southern Bacon Cheddar Cornbread
- Heat the oven and place the oiled skillet inside to preheat.
- Mix the crumbled bacon with dry ingredients, including cornmeal, flour, leavening, salt, and cheese.
- In another bowl, whisk together the buttermilk, eggs, and oil.
- Carefully remove the hot skillet from the oven.
- Combine the wet and dry mixtures, stir just until blended, and pour into the hot skillet.
- Bake until the cornbread is golden and crusty around the edges.
- Let cool slightly, then slice into wedges and serve.
Tips for the Best Bacon Cornbread
- Use a well-seasoned cast iron skillet for the best crust and flavor.
- Don’t overmix the batter—just stir until combined.
- Preheating the skillet ensures a crispy, golden bottom crust.
- Add a few teaspoons of bacon drippings to the skillet for extra flavor.
Recipe Variations
- Spicy version. Swap the cheddar for pepper jack or add minced jalapeños to the batter.
- Sweet and savory. Stir in 1 to 2 tablespoons of honey for a touch of sweetness.
- Extra cheesy. Add an additional 1/4 cup of shredded cheese to the top before baking.
- Corn-studded. Fold in 1/2 cup of corn kernels (fresh, frozen, or canned) for texture.
- Herb flavor. Add 1 tablespoon of chopped chives, green onions, or parsley.
Serving Suggestions
- Serve with collard greens or mustard greens for a classic pairing.
- Pair with a hearty chili or beef stew.
- Add alongside a bowl of pinto beans or black-eyed peas.
- Slice and use as a base for pulled pork or BBQ chicken sliders.
How to Store
Refrigerate: Store leftover cornbread in an airtight container in the fridge for up to 4 days.
Freeze: Wrap wedges individually in plastic wrap and freeze in a zip-close bag for up to 2 months.
Reheat: Warm slices in the oven at 325°F or briefly in a skillet to revive the crust.
Southern Bacon Cheddar Cornbread
Ingredients
- 6 strips bacon
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup shredded cheddar cheese, mild or sharp
- ¼ cup vegetable oil
- 2 large eggs
- 1 ½ cups buttermilk
Recommended Equipment
Instructions
- Heat the oven to 425°F.
- Cook the bacon in a cast iron skillet over medium heat, turning occasionally, until it is browned and crisp. Transfer the bacon to paper towels to drain, then crumble it and set it aside. Pour off the drippings, reserving 1 1/2 tablespoons in the skillet for the next step.6 strips bacon
- Place the skillet in the oven to heat.
- In a large bowl, combine the crumbled bacon with the cornmeal, flour, salt, baking powder, baking soda, and shredded cheese. Stir to blend; set aside.1 1/2 cups cornmeal | 1/2 cup all-purpose flour | 1 tsp salt | 2 tsp baking powder | 1/2 tsp baking soda | 1 cup shredded cheddar cheese
- In a medium bowl, combine the 1/4 cup of vegetable oil with the eggs and buttermilk. Whisk to blend thoroughly.1/4 cup vegetable oil | 2 large eggs | 1 1/2 cups buttermilk
- When the oven has come to temperature, carefully remove the hot skillet from the oven and place it on a trivet.
- Pour the wet ingredients into the dry ingredients and mix just until well blended. Immediately pour the cornbread batter into the hot skillet; return the skillet to the oven.
- Bake the cornbread for 22 to 25 minutes, or until nicely browned and crusty around the edges.
- Remove to a rack to cool slightly before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
