Skillet Bacon Cornbread

10 Servings
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

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. 

Skillet Bacon Cornbread in cooking pan with slice removed

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. 

Skillet Bacon Cornbread collage



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. 

Skillet Bacon Cornbread collage


  • 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. 
Skillet Bacon Cornbread in cooking pan


  • 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. 
Skillet Bacon Cornbread cutting with fork on serving plate



  • 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. 

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Skillet Bacon Cornbread

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!
Yield 10 Servings
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 289kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 328mg | Potassium: 233mg | Fiber: 2g | Sugar: 15g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Skillet Bacon Cornbread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Try adding a minced jalapeno to the batter! Delicious slathered with butter and served with beef stew!! Will try with baked beans next with a side of cole slaw!