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Bacon Cornbread

January 25, 2011

~ Mary ~

Of course, if you’re serving some amazing Texas Chili, you’ll need a cornbread that is equal in its superiority. This one’s for you Joesy!


Bacon Cornbread

IMHO (in my humble opinion), a cast iron skillet is essential. A 10- 12-inch one works nicely.

Get your oven nice and HOT! It needs to be at 400° before you set your pan in! Not on its way to 400° or after the oven gives you your pre-heat “BEEP”, but AT 400°! Do I make myself clear?


In a cast iron skillet fry up:
6-8 ounces Bacon diced, preferably a thick bacon that’s smoky like this.
Transfer to a paper towel, leave at least 2 tbsp of the grease in the pan.
Keep the pan HOT

While that’s working mix up your batter.
In a large bowl whisk together:
1 Cup Flour
1 Cup Cornmeal
2 tsp Baking Powder
1 tsp Salt

In another bowl whisk to combine:
1 1/4 Cups Milk
1/3-1/2 Cup Honey
1 Egg
1/4 Cup Corn Oil
1 Cup Green Onions sliced
1 Cup Corn canned or frozen
Freshly Ground Black Pepper to taste
Combine wet and dry ingredients, stirring just to combine.
Gently fold in bacon. Do not over-mix.

Put the batter in your HOT skillet.
Bake at 400° until the top is golden brown, firm and springy to the touch. About 20-25 minutes.
Serve warm or at room temp.

13 Comments leave one →
  1. Pat Winker permalink
    January 25, 2011 1:16 pm

    You’re making me so HUNGRY and I’m just getting into my new diet. Nothing better than good Cornbread!!! I’m foregoing it for the moment, however, lest I eat the whole thing myself!!!
    I love the picture. It reminds me of when JP used to cut a design right in the middle of my sheet cake to have an early sample! The guitar was my favorite. Couldn’t help but laugh!

  2. January 26, 2011 9:27 am

    Wonderful side dish….and perfect to go with chili. 🙂 Bacon….a wonderful addition.

  3. January 27, 2011 9:43 pm

    Yum! Everything is better with bacon. We have to keep this in mind the next time we make cornbread.

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  4. January 27, 2011 10:13 pm

    Mary, this looks so yummy,I hear ya…cast iron skillet is must have….nice job:)

  5. January 27, 2011 11:02 pm

    Oh my word, that looks amazing! I’d love to sit down with a big bowl of chili and this cornbread by my side… YUM!

  6. January 27, 2011 11:04 pm

    Cast iron is critical, and so is this bacon!

  7. January 27, 2011 11:48 pm

    Ooooh I was just thinking about cornbread! Bought a ham and some collards, have to serve corn bread with that meal! I’m try your this weekend, thanks for the perfect timing and beautiful photos!

  8. January 29, 2011 11:32 am

    Everything’s better with bacon!

  9. January 29, 2011 11:56 am

    Texas chili is a bizarre affair. I had it for the first time recently and kept looking for the beans. 🙂

    This cornbread, on the other hand, I’ll eat that whole skillet-ful. Bacon is food candy and I love the thought of it in here!

  10. January 31, 2011 9:33 am

    This looks absolutely delicious! I love cornbread, and I totally agree a cast iron skillet is key (at least, that’s how I always had it growing up in Alabama). I love bacon and green onions together, and I bet this would also be great with some cheddar cheese. Thank you so much for the fantastic recipe! I can’t wait to give it a try!

  11. February 1, 2011 7:34 pm

    I love it! Your instructions to get the pan hot are perfect! It is the key part to a great corn bread 😀

  12. November 6, 2012 10:13 pm

    Love this recipe! Will be linking back to this in my upcoming post 🙂


  1. Maple Cheddar Skillet Cornbread | Gluten Free Recipe on — Family Fresh Cooking

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