Bacon Cheddar Skillet Cornbread: Crispy, Savory, and Irresistible
This skillet-baked loaf turns humble cornmeal into a savory sensation with every bite.
Bacon Cheddar Skillet Cornbread brings together the rustic comfort of Southern baking and the big flavors of smoky bacon, sharp cheddar cheese, and aromatic chives. Baked to golden perfection in a sizzling cast-iron skillet, this cornbread boasts a crispy crust, a tender crumb, and a mouthwatering savory aroma. Whether served as a hearty side at a holiday feast, alongside a bowl of chili, or enjoyed solo with a pat of butter, it is the ultimate upgrade to a beloved classic.
A Nostalgic Twist on a Classic
The roots of cornbread stretch deep into family traditions, with cast-iron skillets often passed down through generations. The addition of bacon and cheddar transforms the humble bread into a celebratory mainstay at gatherings, potlucks, and weeknight meals alike. The sizzle of batter hitting hot shortening in the skillet is both a culinary tradition and a guarantee of those cherished crispy, golden edges.
Ingredients for Bacon Cheddar Skillet Cornbread
- 6 strips bacon, cut into 1/2-inch pieces
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons vegetable shortening
- 3 tablespoons finely chopped fresh chives, plus more for garnish
- 2 cups shredded cheddar cheese (about 8 ounces), divided
- 1 teaspoon kosher salt
These ingredients yield a deeply savory bread with complexity from the bacon and cheese, balanced by the freshness of chives and the tang of buttermilk. The use of hot shortening is key to developing an authentically crisp southern crust.
Step-by-Step Directions
- Preheat & Prepare the Bacon:
- Preheat your oven to 450°F (230°C).
- In a 10-inch cast-iron skillet, cook the bacon pieces over medium-high heat, stirring occasionally, until the bacon is crisp (about 7-8 minutes).
- Transfer the crisp bacon to a paper towel-lined plate to drain. Pour off the bacon fat and wipe the skillet clean—this step is crucial for ensuring your crust gets crisp without burning.
- Mix the Dry and Wet Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate medium bowl, whisk together buttermilk, whole milk, and the egg until blended. Add the baking soda and whisk again.
- Pour the combined wet ingredients into the bowl with the dry ingredients and stir gently with a fork until just combined (do not overmix; a few small lumps are fine).
- Incorporate Shortening and Flavor Mix-Ins:
- In a small microwave-safe bowl, melt 1/4 cup of the vegetable shortening in the microwave.
- Slowly pour the melted shortening into the batter while stirring, mixing gently until incorporated.
- Fold in the chopped chives, 1 1/2 cups of the cheddar, and all but a few tablespoons of the cooked bacon (reserve some for topping).
- Prepare the Skillet & Add the Batter:
- Return the skillet to the stovetop over medium heat and add the remaining 2 tablespoons shortening. Heat until melted and shimmering.
- Carefully pour the batter into the hot skillet—listen for the sizzle, which signals delicious crust in the making. Spread the batter evenly across the skillet surface.
- Top with the remaining 1/2 cup cheddar cheese and a sprinkle of reserved bacon bits.
- Stovetop & Bake:
- Let the batter cook undisturbed on the stovetop until the edges just begin to set, about 1 minute.
- Transfer the skillet to the preheated oven and bake until the cornbread is golden brown, the center is cooked through, and the edges are crisp (20 to 25 minutes).
- Remove from the oven and allow to cool for at least 15 minutes so the bread sets properly before slicing.
- Finish & Serve:
- Top with more fresh chives and the remaining crisp bacon.
- Slice into wedges or squares and serve warm or at room temperature, with butter if desired.
Secrets to Exceptional Cornbread
- Use a Cast-Iron Skillet: The heavy, conductive material creates a hot, even surface that helps develop that signature crispy bottom and edges.
- Sizzle the Batter: Pouring the batter into hot fat is essential for authentic texture and flavor.
- Buttermilk and Baking Soda: This classic combination produces a tender crumb and light sourness, balancing out the richness of bacon and cheese.
- Fold, Don’t Overmix: Stir the batter until just combined to keep your cornbread tender, not tough.
Ingredient Substitutions and Customization Tips
- If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with regular whole milk and let sit for 5 minutes.
- Substitute scallions or parsley for chives if needed.
- Try adding diced jalapeños or sweet corn for extra flavor and texture.
- Swap cheddar for pepper jack, Monterey Jack, or smoked Gouda to vary the taste profile.
When to Serve Bacon Cheddar Skillet Cornbread
This loaded cornbread shines in many settings. Enjoy it:
- As a Thanksgiving or holiday side: Its savory notes perfectly complement roasted meats and vegetables.
- With soups and stews: Especially hearty fare like chili, black-eyed pea soup, or beef stew.
- At picnics and potlucks: Serve alongside barbecued chicken or ribs.
- As a breakfast treat: Reheat slices and top with a fried egg, or serve with sausage gravy.
Just as the classic version is beloved at family gatherings, this bacon-cheddar variety will quickly become a new favorite—its bold flavors make it just as suitable for cozy weeknights as for festive occasions.
Serving, Storage, and Reheating Guide
- Serving: Cut into wedges or squares. Serve with butter, honey, maple syrup, or spicy jam for contrasting flavors.
- Storage: Wrap leftover slices tightly in plastic wrap or foil and refrigerate for up to three days.
- Freezing: Cornbread freezes well. Wrap individual slices and store in an airtight container for up to one month. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices briefly in a 350°F oven or toast skillet for best results. Avoid microwaving, which can make the bread soggy.
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Nutrition and Allergen Information
| Ingredient | Possible Allergen | Substitution |
|---|---|---|
| Bacon | Pork (non-halal/non-kosher) | Turkey bacon or plant-based bacon |
| Cheddar Cheese | Dairy | Dairy-free cheese alternatives |
| Buttermilk & Whole Milk | Dairy | Non-dairy milks + vinegar/lemon juice for tang |
| Egg | Egg | Flax or chia egg substitute |
| All-Purpose Flour | Wheat (gluten) | 1:1 gluten-free flour blend |
This recipe is not gluten-free or dairy-free as written, but substitutions can be made for most restrictions. It is rich in protein and calcium thanks to the bacon and cheese, but also high in saturated fat and should be enjoyed in moderation.
Expert Tips for Perfect Skillet Cornbread
- Use sharp or extra-sharp cheddar for pronounced cheesy flavor and a better melt.
- Don’t skip the preheat: The skillet must be hot when adding the batter to ensure a crackling crust.
- Let rest before slicing: Giving the bread time to settle prevents crumbling and helps flavors meld.
- Double the batch for larger crowds: Use two skillets or a larger vessel, adjusting cooking time as needed.
What to Serve with Bacon Cheddar Skillet Cornbread
This cornbread pairs beautifully with:
- Slow-cooked chili or beef stew
- Hearty soups like chicken tortilla or split pea
- BBQ mains: ribs, pulled pork, brisket
- Greens: collard, mustard, or kale sautéed with garlic
- Eggs and breakfast sausage for brunch
Frequently Asked Questions (FAQs)
Q: Can I use a different pan if I don’t have a cast-iron skillet?
A: Yes, you can use an oven-safe heavy-bottomed skillet or a baking dish. However, a cast-iron skillet produces the crispiest crust.
Q: Is it possible to make this cornbread ahead of time?
A: Absolutely. Bake the cornbread a day in advance and store tightly wrapped at room temperature. If desired, reheat briefly in a hot oven to restore crispness before serving.
Q: Can I make this recipe without bacon for vegetarians?
A: Yes—omit the bacon and add 1 teaspoon of smoked paprika for similar depth of flavor, or try plant-based bacon substitutes.
Q: How do I achieve the crispiest cornbread edges?
A: Ensure both your skillet and shortening are very hot before pouring in the batter. The immediate sizzle creates flavorful, crisp edges.
Q: What’s the difference between Northern and Southern cornbread?
A: Southern cornbread is usually less sweet, made with more cornmeal than flour, and baked in a cast-iron skillet for a crispier crust, while Northern cornbread tends to be sweeter, lighter, and more cake-like.
Final Thoughts
Bacon Cheddar Skillet Cornbread is the kind of crowd-pleaser that steals the spotlight at any meal. Its combination of textures—crunchy crust, tender middle, gooey cheddar pockets—and its bold, savory flavors make it irresistible. Mastering this recipe ensures a reliable go-to dish for family dinners, holidays, and potlucks alike, carrying with it a sense of home and the joy of sharing something truly comforting. Serve warm, and savor every crisp, cheesy, bacon-studded bite.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34776419/bacon-cheddar-skillet-cornbread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9486/skillet-cornbread/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41925775/bacon-appetizers/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40654153/bacon-recipes/
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