This crusty cornbread is a moist and tasty combination of buttermilk cornbread with bacon and Cheddar cheese. If you're baking the cornbread to go with chili or beans, add a few tablespoons of finely chopped jalapeno peppers or mild green chili peppers.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Makes 8 Servings
- 1/4 cup canola oil plus a few teaspoons for the skillet (or use a similar flavorless vegetable oil)
- 4 slices bacon, cooked crisp, drained, crumbled, 1 to 2 teaspoons drippings reserved for the skillet
- 1 1/2 cups stone ground cornmeal, about 7 1/2 ounces
- 1/2 cup all-purpose flour, 2 1/4 ounces
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (4 ounces) finely shredded Cheddar cheese, mild or sharp
- 2 large eggs
- 1 1/2 cups buttermilk, 12 ounces
Put 1 to 2 teaspoons of vegetable oil in the skillet, along with 1 to 2 teaspoons of reserved bacon drippings. Or, use 1 tablespoon of oil and not bacon drippings. Place the skillet in the oven and preheat to 425° F..
In a large bowl, combine the crumbled bacon with the cornmeal, flour, salt, baking powder, soda, and cheese. Mix to blend; set aside.
In a medium bowl, combine the 1/4 cup of canola oil with the eggs and buttermilk. Whisk to blend thoroughly.
When the oven has come to temperature, carefully remove the hot skillet from the oven and place it on a metal rack.
Pour the wet mixture into the dry ingredients and mix just until well blended. Pour into the hot skillet and return the skillet to the oven.
Bake for 22 to 25 minutes, until nicely browned and crisp around the edges.
Remove to a rack to cool slightly before cutting.
Cut into wedges and serve.
Serves 8 to 10.
*A cast iron skillet will make the best crust, but a 9-inch square baking pan can be substituted.
**Use fresh jalapenos or canned, minced finely.
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