Go Back
Bacon and Green Onion cornbread

Bacon and Green Onion Cornbread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 7

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

Preheat the oven

  1. 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

  1. 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

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
    blend of yellow cornmeal, white flour, sugar, baking powder, baking soda

Combine wet ingredients

  1. In a medium bowl, whisk the buttermilk, eggs, and melted butter until smooth. Stir in the chopped green onions, corn, and cooled bacon.
    creamy mixture of buttermilk, eggs, and melted butter

Bring it all together

  1. Pour the wet ingredients into the dry and gently fold just until combined. Don’t overmix—this keeps the cornbread tender.

Bake

  1. 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

  1. or until the top is golden and a toothpick comes out clean from the center.

Cool and serve

  1. Let it rest for 10 minutes before slicing. Serve warm with butter, hot honey, or just as is!