SKILLET CORNBREAD, BACON CHEDDAR

Skillet Cornbread with Bacon and Cheddar

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.

Skillet cornbread with bacon and cheddar cheese is a wonderful bread with any meal.

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!

Skillet Cornbread with Bacon and Cheddar

Bacon Cheddar Skillet Cornbread

The Southern Lady Cooks
This skillet cornbread goes with just about any meal. Easy to make and wonderful with soup! 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course bread
Cuisine American, southern
Servings 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword bacon cheddar cornbread, Iron Skillet Cornbread
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Skillet Cornbread with Bacon and Cheddar


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