Cheddar, Bacon, and Scallion Cornbread Recipe

20141107-bacon-cheddar-scallion-cornbread-joshua-bousel.jpg
Sweet cornbread gets a savory touch by the additions of bacon, cheddar, and scallions. Joshua Bousel

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.

Recipe Facts

Active: 15 mins
Total: 45 mins
Serves: 8 to 10 servings

Rate & Comment

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Special equipment

Cast iron skillet

This Recipe Appears In

Nutrition Facts (per serving)
315 Calories
17g Fat
32g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 315
% Daily Value*
Total Fat 17g 21%
Saturated Fat 8g 42%
Cholesterol 81mg 27%
Sodium 526mg 23%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 11g
Vitamin C 1mg 6%
Calcium 220mg 17%
Iron 1mg 8%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)