Buttery Bacon Cornbread Classic (Printer-Friendly)
Southern-style cornbread, full of crisp bacon and buttermilk, baked golden in a cast iron skillet.
# What You'll Need:
→ Main Ingredients
01 -
6 slices thick-cut bacon
02 -
180 g yellow cornmeal (coarse, stone-ground preferred)
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
60 g unsalted butter, melted
06 -
180 ml buttermilk
07 -
1 large egg
08 -
0.5 teaspoon salt
# Steps to Follow:
01 -
Preheat oven to 230°C. Add bacon to a 23 cm cast iron skillet and cook over medium heat until crisp. Transfer bacon to a cutting board, chop into small pieces, and reserve. Measure out 3 tablespoons of bacon fat, supplementing with melted butter if needed. Discard any excess fat. Place the empty skillet in the oven to heat.
02 -
In a large bowl, whisk together the yellow cornmeal, baking powder, and baking soda.
03 -
In a separate bowl, whisk together the melted unsalted butter, 2 tablespoons reserved bacon fat, buttermilk, egg, and salt until combined.
04 -
Pour the wet mixture into the dry ingredients and fold gently with a spatula. Fold in chopped bacon. Do not over-mix; batter will remain lumpy.
05 -
Remove the hot skillet from the oven and add remaining 1 tablespoon bacon fat, swirling to coat the bottom.
06 -
Pour batter into the prepared skillet, spread evenly, and return to oven. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
# Extra Suggestions:
01 -
Best results are achieved with coarse, stone-ground cornmeal for authentic texture.
02 -
For a lighter crumb, you may substitute 60 g of flour in place of an equivalent amount of cornmeal.