Jump to recipe
Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
1 hr
When I was growing up, my mom always made her cornbread in those cute cast-iron corn-stick pans—I still remember the delicious crispy edges! These days, I bake all sorts of breads in cast iron, like this Bacon Cheddar Cornbread. (I don’t have my mom’s corn-stick pans, but I do have quite a collection of skillets!)
Advertisement - Continue Reading Below
Ingredients
- 6
strips bacon, cut into 1/2-inch pieces
- 1 cup
yellow cornmeal
- 1/2 cup
all-purpose flour
- 1 Tbsp.
baking powder
- 1 cup
buttermilk
- 1/2
cup whole milk
- 1
large egg
- 1/2 tsp.
baking soda
- 1/4 cup
plus 2 tablespoons vegetable shortening
- 3 Tbsp.
finely chopped fresh chives, plus more for topping
- 2 cups
shredded cheddar cheese (about 8 ounces)
Directions
- Step 1 Preheat the oven to 450 ̊. Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel–lined plate and wipe the skillet clean. Set the skillet aside.
- Step 2Whisk the cornmeal, flour, baking powder and salt in a large bowl. Whisk the buttermilk, milk and egg in a medium bowl, then whisk in the baking soda. Pour the buttermilk mixture into the cornmeal mixture and stir with a fork until combined.
- Step 3Put 1⁄4 cup shortening in a small microwave-safe bowl and microwave until melted. Slowly add the melted shortening to the batter, stirring with a spoon until just combined. Fold in the chives, 11⁄2 cups of the cheddar and all but a few tablespoons of the bacon.
- Step 4Heat the remaining 2 tablespoons shortening in the cast-iron skillet over medium heat until melted. Pour the batter into the hot skillet (it should sizzle) and spread to even out the surface. Sprinkle with the remaining 1⁄2 cup cheddar and cook, undisturbed, until the edges just begin to set, about 1 minute.
- Step 5Transfer the skillet to the oven and bake until the top is golden brown, the cornbread is cooked through and the edges are crisp, 20 to 25 minutes. Let cool for at least 15 minutes before slicing. Top with chives and the remaining bacon.
Advertisement - Continue Reading Below
Corn Muffins with Honey Butter Are a BBQ Must
20 Best Bread Recipes
How To Make Pull-Apart Garlic-Herb Biscuits
Ree's Panzanella Is the Ultimate Summer Salad
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below