Bacon Cheddar Cornbread

Staff Writer
Bacon Cheddar Cornbread
Bacon Cheddar Cornbread
Jane Bruce

Bacon Cheddar Cornbread

Cornbread is a Southern staple, but by adding bacon and Cheddar, it is sure to please any crowd.

The secret to any good cornbread is fresh cornmeal. You can easily add store-bought cornmeal to this recipe, but the flavor is enhanced dramatically by cornmeal that is fresh and contains no preservatives. Cornmeal retains freshness just like a regular ear of corn, so the longer it's been on the shelf, the less your cornbread will have that distinct flavor. Try a local organic grocer, or for the best quality, try a place like Anson Mills that mills their corn and ships it the same day.

Ready in
45 m
6
Servings
548
Calories Per Serving
Deliver Ingredients
Makes
1 loaf of cornbread

Notes

This cornbread can be made in advance but it should be reheated a bit before serving, otherwise the cheese will not maintain the same consistency. 

For vegetarians, you can also follow this recipe exactly, just omitting the bacon.

Ingredients

  • 1/2 Pound bacon
  • 4 Tablespoons butter or bacon drippings
  • 1/2 Cup diced Kerrygold reserve or other sharp Cheddar cheese
  • 1 1/2 Cup cornmeal, freshly milled
  • 1/2 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Cup granulated sugar
  • 2 eggs
  • 1 1/4 Cup milk

Directions

Preheat the oven to 375. Cook the bacon in a skillet until thoroughly cooked. Let cool and drain on a paper towel and then dice into pieces. Reserve the bacon drippings or melt the butter instead. 

Spread the fat of your choice across an 8-inch round pan. Place the pan in the oven to heat up.

Combine the diced Cheddar and the dry ingredients together in one bowl. In another, add the milk and eggs. Beat the eggs into the milk and then add the liquids to the dry ingredients. Fold together, being careful not to overmix.

Remove the pan from the oven, add the mixture, and then place back in the oven. Let cook for 30 minutes or until the top is golden brown.

Serve immediately so that the cheese remains melted.

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.

Nutritional Facts

Total Fat
31g
48%
Sugar
12g
N/A
Saturated Fat
11g
57%
Cholesterol
102mg
34%
Protein
14g
29%
Carbs
51g
17%
Vitamin A
81µg
9%
Vitamin B12
0.6µg
10.6%
Vitamin B6
0.2mg
11.2%
Vitamin D
1µg
N/A
Vitamin E
0.5mg
2.5%
Vitamin K
0.5µg
0.6%
Calcium
247mg
25%
Fiber
2g
7%
Folate (food)
27µg
N/A
Folate equivalent (total)
174µg
43%
Folic acid
87µg
N/A
Iron
3mg
16%
Magnesium
29mg
7%
Monounsaturated
12g
N/A
Niacin (B3)
4mg
21%
Phosphorus
373mg
53%
Polyunsaturated
4g
N/A
Potassium
237mg
7%
Riboflavin (B2)
0.4mg
25.1%
Sodium
480mg
20%
Sugars, added
8g
N/A
Thiamin (B1)
0.4mg
29%
Trans
0.2g
N/A
Zinc
1mg
10%

Around the Web