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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

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One Comment

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

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