Cheddar, Scallion and Bacon Cornbread

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Typically when I think of cornbread, I think of spicy, bacony chili, football, and winter. However, there’s a whole other side of cornbread that pairs with BBQ, grilling and sunshine. Basically, I have come to realize that cornbread is the perfect year round side dish.

Ever since I discovered cornbread made in a cast iron skillet, I haven’t been able to make it any other way. This cornbread is especially delicious because the bacon fat allows the edges of the cornbread to become super crispy. There’s also more sugar than in a typical savory cornbread, and the additional sweetness against the saltiness of the cheese and bacon makes for the best version of cornbread I can imagine.

Preheat oven to 425 degrees.

In a cast iron skillet, cook the bacon until crispy. Remove bacon from pan and let drain on a paper towel.

Pour the bacon fat into a bowl. Place 2 tablespoons of the bacon fat back into the pan, and reserve 2 additional tablespoons of bacon fat for the batter. I had just about 4 tablespoons of fat, but if you have more, you can toss the excess. If you have less, just make up the difference with some more butter.

Place the skillet (with the bacon fat) into the preheated oven while you make the batter.

In a medium sized bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

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In a separate small bowl, whisk together the sour cream, buttermilk, eggs, and cooled melted butter.

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Add the wet ingredients into the dry, and whisk until just combined.

Mix the cheese, scallions, and reserved bacon into the batter. Don’t over mix.

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Now, remove the skillet from the oven and pour in the batter. The bacon fat will begin to take over the edges, which is exactly what creates the delicious crispy crust.

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Cook for 20 minutes, or until a toothpick comes out clean.

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Slice into 8 large triangles and eat! Preferably, using the bread to mop up the sauce from this delicious chicken!

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Adapted from: Serious Eats

Makes: 8 large slices

Prep: 5 minutes, Cook: 30 minutes, Total: 35 minutes

  • 4 slices 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 baking soda
  • 1/2 teaspoon Kosher salt
  • 3/4 cup sour cream
  • 1/2 cup buttermilk
  • 2 large eggs
  • 3 tablespoons melted butter, cooled
  • 6 ounces cheddar cheese, shredded
  • 4 scallions, sliced

Preheat oven to 425 degrees.

In a cast iron skillet, cook the bacon until crispy. Remove bacon from pan and let drain on a paper towel.

Pour the bacon fat into a bowl. Place 2 tablespoons of the bacon fat back into the pan, and reserve 2 additional tablespoons of bacon fat for the batter.

In a medium sized bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate small bowl, whisk together the sour cream, buttermilk, eggs, and cooled melted butter.

Add the wet ingredients into the dry, and whisk until just combined.

Mix the cheese, scallions, and reserved bacon into the batter.

Now, remove the skillet from the oven and pour in the batter.

Cook for 20 minutes, or until a toothpick comes out clean.

Slice and enjoy.

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3 thoughts on “Cheddar, Scallion and Bacon Cornbread

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