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Skillet cornbread with bacon and cheddar is a recipe you will make over and over again.  We love the taste of the bacon and the cheese just adds extra flavor to this bread.  Skillet cornbread goes with just about any comfort food meal.  Meat, beans and potatoes with cornbread just can’t be beat.  I grew up on this kind of food and still love it today.   Cornbread is delicious no matter how you make it but I think it needs to have bacon drippings added to the skillet or batter to make it like the old timers and my mother made it.  I put bacon dripping in my cornbread muffins, too.  There are a lot of different recipes on this site for cornbread.  Just type “cornbread”  in the search box on any page to check them all out.  We like anything made in an iron skillet as well but you could make this bread in any oven proof skillet or baking dish.  I love any kind of leftover cornbread and keep it several days.  You can reheat in the microwave or oven.  Has anyone ever tried cold cornbread crumbled in milk?  I read an article one time where Robert Duvall, the actor, said he spent some time staying at Johnny Cash’s house while filming a movie and Johnny Cash had milk and cornbread every night before going to bed.

5 pieces bacon, cooked and drained (save bacon drippings)
4 tablespoons bacon drippings
2 cups self-rising cornmeal
1/2 cup self-rising flour
2 eggs
1 1/2 cups buttermilk
1 1/2 cups shredded cheddar cheese

Cook bacon, remove from pan and drain grease saving 4 tablespoons.  Chop bacon and set aside.  Stir together the cornmeal, flour, eggs and buttermilk.  Fold in the cheese and chopped bacon. Preheat oven to 425 degrees.  Add the bacon drippings to your skillet and heat in oven for 2 to 3 minutes.  Remove skillet and pour in rest of ingredients.  Spread evenly in skillet.  Bake for 25 to 30 minutes until center tests done and top is browned.  Makes 8 to 10 servings.  Enjoy!

Don’t Forget to Pin Skillet Cornbread! 

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