Bacon Cornbread Recipe - homemade sweet and savory cornbread packed with fresh corn and crispy bacon. SO delicious! Cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, butter, corn kernels, and bacon. This stuff is the BEST! Goes great with soup, chili, stews, and more! Recipe from The Biltmore in Asheville, NC.
Preheat the oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray.
In a large bowl whisk together corn meal, flour, sugar, baking powder, baking soda and salt. Stir in eggs, buttermilk, and melted butter, then fold in the corn and bacon. Pour the batter into prepared pan.
Bake approximately 30 minutes, until golden brown.
Notes:
One cup of cooked bacon is approximately 1 pound of raw bacon.
Can use pre-cooked bacon for easy prep.
Try this with turkey bacon or maple bacon.
Feel free to toss in some shredded cheddar cheese to the batter. This is equally delicious with pepper jack cheese.
You can use white or yellow cornmeal. This recipe uses regular cornmeal, not self-rising cornmeal mix.
For an extra touch of sweetness, add a few tablespoons of maple syrup.
Can split the batter between two pans and freeze one for later.
To bake the cornbread in a cast iron skillet, pour a few tablespoons of vegetable oil into the skillet. Place the skillet in a cold oven and heat oven to 400ºF. Prepare the cornbread batter and pour it into the hot skillet. Cook until a toothpick inserted into the middle of the bread comes out clean.
You will need a 12 to 15-inch cast-iron skillet to make a full batch,
You can use an 8 to 9-inch cast-iron skillet to make a half batch.
Can use fresh, frozen, or canned corn kernels.
Can Bacon Cornbread be frozen? Yes! Bake the cornbread and cool completely. Cover the baked cornbread with plastic wrap and place in a freezer bag and freeze.
When ready to eat, thaw and reheat covered in the oven or in the microwave.