Skillet Bacon Cornbread is the ultimate comfort food baked in the oven in a warm cast iron skillet. Enjoy crispy bacon and onion in light, buttery bread!
If you’ve already tried our recipe for Skillet Cornbread, then you know how light and fluffy the Side Dish turns out after baking in the skillet. This version adds a bit more flavor and texture, but keeps the same delicious cornbread base.
If you need a comforting recipe to bring to a chili cook-off or get you through the cold months, then this Bacon Skillet Cornbread is the recipe for you. Crispy bacon and yellow onion bake into the golden bread and fill it with flavor. The onion does an especially great job lightly flavoring the entire cornbread, while the bacon adds texture and bites of savory, sweet goodness.
Serve up Skillet Bacon Cornbread with any of your go-to winter dinner recipes like Beef Stew, Chili, or Pot Roast. The combination of classic, hearty recipes is sure to get you feeling nice and toasty. Cornbread is especially great to serve with any recipes that have a broth or gravy. You can dip the cornbread in the sauce, and it will soak up any remaining liquid so you don’t miss a single drop.
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LEFTOVER BACON CORNBREAD
It’s always wonderful when there’s leftover Cornbread after dinner because you can enjoy it as a snack in the days that follow. Reheat the Cornbread with Bacon in the microwave. Once it’s warmed through, you can cut it in half and smother the middle with butter. The butter will melt in the center and soak into the bread for the perfect taste. For a little sweetness try adding some honey to the bread along with the butter.
TIPS FOR MAKING BACON CORNBREAD IN THE SKILLET
- Bacon: Add your bacon to the cast iron pan and cook chopped bacon, until slightly crispy. You still want it to be a little chewy because the rest of the cooking will happen in the oven.
- Onion: Take the bacon and most of the bacon grease out of the cast iron pan. Cook the onions until translucent and fragrant.
- Cornbread Batter: Whisk the cornmeal and milk together. Let the cornmeal soak into the milk for a full 10 minutes. You can start the soaking while the pan cooks the onions. After that, whisk in the egg, melted butter, and dry ingredients until the all-purpose flour is nicely combined. Fold in the onions next.
- Bake: Before baking, reheat the pan on the stovetop, and coat it in melted butter. Pour the batter into the center of your hot skillet. Top the recipe off with bacon pieces. Bake in the preheated oven for 20-25 minutes. Keep your eye on the color and take the Bacon Cornbread out when it reaches a nice golden brown.
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VARIATIONS ON SKILLET BACON CORNBREAD
- Cheese: Try adding a nice cheese topping along with the bacon. The cheese will become melty and bubbly as the recipe cooks. Cheddar cheese, Swiss, Pepper Jack, Provolone, or Gouda would all taste amazing with the Sweet Cornbread.
- Jalapeno Bacon Skillet Cornbread: For a spicy Cornbread recipe try Jalapeno Bacon Skillet Cornbread. Slice and deseed 1/2-1 cup jalapenos and mix them into the batter.
- Sweeteners: Instead of granulated sugar, you can try honey, brown sugar, or maple syrup in the recipe.
- Add-ins: For more flavorful add-ins try 2 cups of corn kernels. The whole corn kernels will taste amazing mixed into the corn breading. You could also add green onions, red pepper flakes, basil, scallions, or crumbled sausage to experiment with different tastes.
- Cornbread Muffins: To make more portable Cornbread Muffins, spray a muffin tin with vegetable oil spray. Pour the batter evenly into the muffin cups and sprinkle bacon over each one. Bake until golden brown.
DISHES TO SERVE SKILLET CORNBREAD WITH
HOW TO STORE SKILLET BACON CORNBREAD
- Serve: Because of the meat, you shouldn’t leave Bacon Skillet Cornbread at room temperature for more than 2 hours.
- Store: Let the Cornbread cool, then cover it or transfer it to an airtight container. It will stay good in the fridge for up to 1 week.
- Freeze: You can also freeze Bacon Skillet Cornbread for 2-3 months. Let it thaw in the fridge before reheating it in the oven.
- 6 slices bacon , chopped
- 1/2 yellow onion , chopped
- 1 cup yellow cornmeal
- 1 cup whole milk
- 1 cup flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 1/3 cup unsalted butter , melted
- 2 tablespoons unsalted butter , melted (for brushing on pan)
- Preheat oven to 400 degrees.
- To an 8 or 9 inch cast iron skillet pan on medium-high heat add the chopped bacon and cook until chewy but slightly crispy.
- Lower heat to medium, remove bacon and add in the onions, cooking for 5-6 minutes until translucent.
- In a large mixing bowl add the cornmeal and milk, stir well and let soak for 10 minutes.
- To the cornmeal milk mixture, add in the flour, sugar, salt, baking powder, egg, ⅓ cup melted unsalted butter, and cooked onions, and whisk well.
- Reheat the pan on the stovetop and brush with melted butter until sizzling.
- Pour the cornbread mixture into a hot pan and spread evenly.
- Top with bacon pieces.
- Bake for 20-25 minutes or until golden brown.