My family loves this cornbread recipe. So many great additions makes it delicious! The flavor was perfect and this would go great with any meal.

2 cups self-rising cornmeal mix
4 to 5 slices bacon, cooked and crumbled (save 2 to 3 tablespoons drippings)
1/2 cup butter or 8 tablespoons, melted
2 eggs
1 cup sour cream
1 (14.75 ounce) can cream style corn
1 cup chopped green pepper
1 (4 ounce) jar diced pimientos, drained


Combine cornmeal, bacon, melted butter, eggs, sour cream, corn, green pepper and pimientos. Mix well with a spoon. Grease a 10 inch iron skillet with the bacon drippings. Pour in cornbread mixture. Bake in a preheated 425 degree oven for 40 to 45 minutes. Cut in pie shaped pieces. Makes 8 servings. Enjoy!

Note: If you can’t find self-rising cornmeal mix, you can make your own. Click here for recipe!

Be sure and PIN for later: The Southern Lady Cooks Iron Skillet Calico Cornbread

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

e-mail reminder TSLC

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


Start your own blog.

One Comment

  1. I make this frequently without the bacon. Glad to see a recipe for cornbread without flour and sugar.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.