Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor. It's a great contrast to the sweet, moist bread.
Why this recipe works:
- Preheating the pan and coating it with bacon grease creates the dark crusty with a light smoky, nutty flavor
- Using sour cream along with buttermilk increases the mild tanginess and overall flavor of the bread
- Adding a little oil to the batter results in a more cake-like moistness
Notes: This recipe results in a sweet and savory cornbread. For less sweetness, the sugar can be cut by half.
- 6 slice bacon, cut into 1/2-inch pieces
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter, cooled slightly
- 6 ounces cheddar cheese, shredded
- 1/2 cup finely sliced scallions
Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions.
Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Cast iron skillet