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Southern Bacon Cheddar Cornbread

bacon and cheddar cornbread in a skillet with one slice on a plate
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Bacon and cheddar cheese added to the batter makes this Southern cornbread a savory delight with smoky flavor and texture from the bacon.

Ingredients

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  • 1/4 cup vegetable oil plus a few teaspoons for the skillet
  • 4 to 6 strips bacon, cooked crisp, drained, crumbled, drippings reserved for the skillet
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (4 ounces) finely shredded Cheddar cheese, mild or sharp
  • 2 large eggs
  • 1 1/2 cups buttermilk, 12 ounces

Instructions

  1. Heat the oven to 425 F.
  2. Put a few teaspoons of vegetable oil in the skillet along with 2 to 3 teaspoons of reserved bacon drippings, or coat the skillet with about 1 1/2 tablespoons of vegetable oil.
  3. Place the skillet in the oven to heat.
  4. In a large bowl, combine the crumbled bacon with the cornmeal, flour, salt, baking powder, soda, and shredded cheese. Stir to blend; set aside.
  5. In a medium bowl, combine the 1/4 cup of vegetable oil with the eggs and buttermilk. Whisk to blend thoroughly.
  6. When the oven has come to temperature, carefully remove the hot skillet from the oven and place it on a trivet.
  7. 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.
  8. Bake the cornbread for 22 to 25 minutes, or until nicely browned and crusty looking around the edges.
  9. Remove to a rack to cool slightly before cutting.
  10. Slice the cooled cornbread into wedges and serve it with chili, beans, or greens.

Find it online: https://classic-recipes.com/bacon-cornbread/