Buttery Bacon Cornbread Classic

Buttery bacon cornbread is that comforting southern side I rely on when family gathers around the table for chili or slow-simmered beans. Pieces of smoky bacon give the golden crumb a rich meaty lift while buttermilk and butter bring tenderness and deep flavor. Serve it with a pat of butter or soak it in roast drippings for a little taste of tradition.

This has become my go-to for potlucks and Sunday dinners. The first time I brought a pan to my neighbor’s barbecue it disappeared before the main course even landed.

Ingredients

• Thick cut bacon: gives smoky richness to each bite choose a hickory smoked variety for extra depth and look for slabs with even fat distribution
• Yellow cornmeal: offers a classic flavor and vivid hue use stone ground for best texture and taste
• Baking soda and baking powder: ensure a tall tender rise check their freshness for best results
• Unsalted butter: adds creaminess and rounds out the saltiness from bacon shop for butter with high butterfat content for optimal richness
• Buttermilk: yields a moist crumb and subtle tang always shake well before using or substitute by mixing milk with a splash of lemon juice
• Large egg: gives structure and helps bind the batter select eggs with firm shells and bright yolks
• Salt: balances flavors and sharpens the corn’s sweetness use fine sea salt for even distribution

Step-by-Step Instructions

Cook the Bacon:

Fry thick cut bacon in a nine inch cast iron skillet over medium heat until crisp. Drain on paper towels chop coarsely and reserve all rendered fat. Measure out three tablespoons of fat for the recipe. If short add butter to reach the required amount.

Heat the Skillet:

Wipe excess fat from the skillet leaving a light coating and transfer to a preheated four hundred fifty degree oven. This step creates a sizzling hot base for crisp cornbread edges.

Mix the Dry Ingredients:

In a large bowl whisk together cornmeal baking soda and baking powder. This helps blend leaveners for an even rise.

Mix the Wet Ingredients:

In a separate bowl combine melted butter two tablespoons reserved bacon fat buttermilk egg and salt. Whisk until uniform then let stand one minute to meld flavors.

Blend and Fold:

Pour wet mixture into the dry ingredients. Fold gently with a spatula just until you see streaks of flour vanish. Gently fold in the chopped bacon. The batter should be slightly lumpy.

Prepare the Skillet:

Pull the hot skillet from the oven add the remaining tablespoon bacon fat and tilt to coat the base and sides completely. This prevents sticking and guarantees a golden crust.

Bake:

Scrape batter into the greased skillet spread evenly and place immediately in the oven. Bake for twenty to twenty five minutes until golden on top and a toothpick comes out clean when inserted in the center.

Cool and Serve:

Allow to cool in the skillet for at least ten minutes. Cut into wedges and serve warm on its own or alongside beans greens or barbecue.

My favorite part is the smoky crackle of bacon in every bite. Once I started making this for Sunday suppers my kids refused to let me bring store bought rolls ever again.

Storage Tips

Cool completely before wrapping tightly in foil or a zip bag. Leftovers stay moist at room temperature for up to two days. For longer storage freeze wedges in an airtight container up to three months. Rewarm in a low oven for the best texture.

Ingredient Substitutions

No buttermilk on hand Mix one tablespoon lemon juice or vinegar into a cup of milk and let sit five minutes. If lacking bacon simply swap with fully cooked breakfast sausage for a new spin. White cornmeal can be used for a milder flavor but yellow lends a sunny color.

Serving Suggestions

A wedge on the side of soup beans or collard greens soaks up savory juices perfectly. I love topping a slice with honey butter for a sweet and salty twist. Crumble a bit into stuffing or breakfast casseroles for a smoky surprise.

Cultural Context

Cornbread has been central to Southern tables for centuries with each family guarding its own style. Bacon was often added for sustenance and flavor. Baking in cast iron not only honors tradition but makes for unbeatable crispy edges just like my grandmother did.

Common Recipe Questions

→ Is this cornbread sweet or savory?

This cornbread is savory with a crumbly texture, making it ideal for pairing with beans and greens. There is no added sugar.

→ What's the best type of bacon to use?

Thick-cut, hickory-smoked bacon works exceptionally well, but any favorite brand or style can be used for tasty results.

→ How do I choose the right cornmeal?

Coarse stone-ground cornmeal gives a hearty texture, but a portion of flour can be swapped in for a lighter crumb.

→ Can butter replace bacon grease?

All butter or all bacon grease can be used. If omitting bacon grease, increase the salt to boost flavor.

→ Is it okay to use self-rising cornmeal?

Self-rising cornmeal is fine; just omit baking soda and baking powder since it's already included in the mix.