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Bacon buttermilk cornbread
The key to making this recipe is a well-seasoned cast-iron skillet and literally “frying up” the bread in the bacon drippings. The result is miraculous. Serve this up as a side dish to practically any meal, or save it all for yourself.
YIELDS
6
Ingredients
- 1/2 pound bacon, sliced and cut crosswise into 1/4-inch lardons
- 1 1/2 cups stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1 1/2 cups buttermilk
- 2 large eggs, beaten
- 8 tablespoons unsalted butter, melted
- 1 cup cheddar cheese, grated
- 1/4 cup chives, finely chopped
Directions
- Preheat the oven to 400°F.
- In a 12-inch cast-iron skillet over medium heat, fry the bacon until crispy and browned, eight to 10 minutes, stirring as needed to avoid burning. Remove from the heat. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Leave about 1 tablespoon of bacon drippings in the skillet and discard the rest or save for another use.
- Meanwhile, in a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. In another bowl, stir together the buttermilk, eggs, butter, cheese, and chives. While stirring the dry ingredients, slowly pour the buttermilk mixture into the dry ingredients until combined, being careful not to overwork the batter. Add the reserved cooked bacon and stir to incorporate.
- Place the skillet over medium-high heat and heat for two minutes, carefully swirling the bacon drippings around the pan and up to about one inch on the sides. Pour the batter into the hot skillet and use a wooden spoon to distribute it evenly. Cook, without stirring, for two minutes.
- Transfer the skillet to the oven and bake for 25 minutes, or until the edges turn brown and the cornbread pulls away from the sides of the skillet. Let stand for 10 minutes before cutting into wedges. Serve and enjoy!
