There’s something soul-satisfying about a warm slice of cornbread, especially when it’s packed with crispy bacon and fragrant green onions. This Bacon and Green Onion Cornbread is a spin on the best southern cornbread recipe, taking those familiar flavors and kicking them up a notch. It’s the kind of dish that bridges comfort and creativity—perfect for brunches, potlucks, or alongside a big bowl of chili. Whether you're looking for a simple cornbread recipe or experimenting with cornbread mix recipes, this one’s about to become your new go-to.
Bacon and Green Onion Cornbread
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
10-inch cast iron skillet Ideal for getting those crispy edges; a greased 9-inch square baking pan works too
Mixing bowls one large, one medium
Whisk and spatula for mixing wet and dry ingredients
Skillet or pan for cooking the bacon
Measuring cups and spoons accuracy matters for that perfect rise
- 1 cup yellow cornmeal – stone-ground for a rustic texture
- 1 cup all-purpose flour – balances the crumb
- 1 tablespoon sugar – just enough to enhance the corn flavor
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk – adds tang and tenderness
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/2 cup cooked bacon chopped – crispy is key
- 1/2 cup green onions finely chopped
- 1/2 cup whole kernel corn fresh or thawed from frozen – makes it extra moist and sweet
- Optional: 1/2 cup shredded sharp cheddar for an extra flavor punch
Preheat the oven
to 400°F (200°C). Place your cast iron skillet in the oven while it heats to get it hot and ready for a perfect crust.
Cook the bacon
in a separate skillet until crisp, then transfer to a paper towel-lined plate. Save about a tablespoon of the bacon grease if you like extra flavor in your batter.
Mix dry ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients
In a medium bowl, whisk the buttermilk, eggs, and melted butter until smooth. Stir in the chopped green onions, corn, and cooled bacon.
Bring it all together
Pour the wet ingredients into the dry and gently fold just until combined. Don’t overmix—this keeps the cornbread tender.
Bake
Carefully remove the hot skillet from the oven, lightly grease it (or swirl in that reserved bacon grease), then pour in the batter. Spread evenly and pop it back into the oven.
Cook for 25 minutes
or until the top is golden and a toothpick comes out clean from the center.
Cool and serve
Let it rest for 10 minutes before slicing. Serve warm with butter, hot honey, or just as is!
Perfect Pairings
This savory home made cornbread shines alongside:
- Chili – especially smoky or spicy versions
- Fried chicken – for the ultimate Southern dinner
- Collard greens or braised greens – adds depth and balance
- Creamy soups – like potato, tomato bisque, or corn chowder
If you’re serving it for brunch, try it with a fried egg and a side of fruit for a sweet-salty combo.
FAQs
1. Can I use a boxed mix like Jiffy?
Absolutely. For jiffy cornbread recipes moist, mix in the green onions, bacon, and corn to the prepared mix. Add an extra egg or a spoonful of sour cream for richness.
2. What kind of bacon works best?
Thick-cut, smoked bacon adds bold flavor, but any crispy cooked bacon will do.
3. Can I make this cornbread recipe from scratch without corn kernels?
Yes, but the corn adds sweetness and helps create the best cornbread recipe moist fans love. You can omit it or substitute with creamed corn for a softer crumb.
4. Can I make it vegetarian?
Skip the bacon and try smoked paprika or chipotle powder for a similar smoky flavor.
5. Is it a true southern cornbread recipe?
While traditional southern cornbread recipes are often less sweet and made with only cornmeal, this version is a modern, savory twist that still honors the classic roots.
