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Bacon-Cheddar Skillet Cornbread
This Bacon Cheddar Skillet Cornbread will perfectly complement your Thanksgiving turkey, Christmas ham, or any other main dish.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
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.
2
Whisk 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.
large egg1
3
Put 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.
4
Heat 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.
5
Transfer 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.
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