Bacon Cornbread



Bacon Cornbread

This bacon cornbread recipe is about as traditional as you can get, that is without adding lard. That'll be my next experiment but I don't see how it can be better than this one. Moist, crunchy and savory...granny slappin' good!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people


  • 3/4 pound bacon coarsely chopped
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 1 large egg


  • Preheat oven to 450 degrees F.
  • Saute chopped bacon in heavy 10" large skillet over medium-high heat until brown and crisp. Using a slotted spoon, transfer bacon to paper towels; drain and reserve 6 tablespoons drippings from skillet.
  • Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.
  • Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sauteed bacon.
  • Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool.


Corn bread can be prepared 1 day ahead and wrapped in foil; store at room temperature.

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