Have you ever wondered how to make cornbread that doesn’t come from a box? This recipe for cornbread with cheese and bacon is not only easy to make, but tastes so much better than anything from a box.
This cornbread is absolutely delicious. You’ll want to put this one in place of other cornbread recipe’s because the flavors are so good. You get a bite of delicious buttery cornbread filled with a burst of cheesy bacon and onion flavors, with a little garlic, and some sweetness, and it’s just a mouthful of fantastic flavors that you’ll want to make again and again. You cook this in a butter-filled iron skillet, and the bottom is crunchy, and the middle is soft and filled with great ingredients. You’re going to love how easy it is when you learn how to make cornbread!
What to Serve with Cornbread
I love serving cornbread with dinner. There are certain meals that just have to have cornbread.
Variations to Cornbread
Of course, I love this cornbread recipe just as it is but you can:
- Add Spicy: It is delicious with chopped jalapenos as well.
- Omit the bacon
Ingredients in Cornbread
- cornmeal
- flour
- baking powder
- salt
- sugar
- eggs
- cream-style-corn
- sweet milk
- oil
- butter
- onion
- garlic
- cheddar cheese
- bacon
- Iron skillet
How to Make Cornbread with Cheese & Bacon
In a large bowl, blend the cornmeal, flour, baking powder, salt, and sugar, and set aside.
In a medium bowl, beat the eggs until they’re light lemon colored, and fluffy, add the milk, oil, half of the butter – melted, and the cream style corn, and mix until well blended.
Add diced onion, minced garlic, cheese, and crumbled bacon, and stir to blend. Add the egg mixture to the flour mixture a little at a time, and stir until all ingredients are combined.
Place the other half of the stick of butter in a 10 – 12-inch iron skillet, and place the skillet in the oven at 400 degrees until the butter melts. When butter is melted, and bubbly, remove the skillet from the oven and carefully pour the mixture into the hot skillet.
Place the skillet back in the oven and bake for 30 – 40 minutes, or until the cornbread is golden brown, and a toothpick inserted in the center comes out clean. If the cornbread is getting too brown on top, but the center is not done, cover the top with aluminum foil and allow the cornbread to continue to bake until the center is done.
Remove the skillet from the oven, and place it on a wire rack to cool a little before cutting about 5 minutes. Top with butter, cheese, and extra crumbled bacon if desired. Cut into 2 – 3-inch slices, and serve immediately. Enjoy!
NOTE: If you cover the cornbread with foil, make sure to check it every 1 to 2 minutes, as not to overcook. Also, when you pour the cornbread mix into the hot skillet, make sure you have plenty of pot holders handy, and set the skillet on pot holders on the counter, where’s there’s a solid surface underneath the hot skillet. You can also place a large piece of aluminum foil under the skillet in the oven to prevent spills.
Each serving has 30 Weight Watchers Smart Points.
How to Make Cornbread with Cheese and Bacon
Ingredients
- 1 cup of cornmeal
- 1 cup of flour
- 2 Tablespoons of baking powder
- 1 teaspoon of salt
- 2 Tablespoons of sugar
- 3 eggs – beaten
- 1 can of cream-style-corn 14 – 16 ounces
- 1 cup of sweet milk
- ⅓ cup of oil
- 1 stick of butter – divided – see recipe
- 1 small onion – diced
- 1 teaspoon of minced garlic
- 1 cup of shredded cheddar cheese
- 10 slices of cooked – crumbled bacon
- 1 10 – 12 inch Iron skillet
Instructions
- In a large bowl, blend the cornmeal, flour, baking powder, salt, and sugar, and set aside. In a medium bowl, beat the eggs until they’re light lemon colored, and fluffy, add the milk, oil, half of the butter – melted, and the cream style corn, and mix until well blended. Add diced onion, minced garlic, cheese, and crumbled bacon, and stir to blend. Add the egg mixture to the flour mixture a little at a time, and stir until all ingredients are combined.
- Place the other half of the stick of butter in a 10 – 12-inch iron skillet, and place the skillet in the oven at 400 degrees until the butter melts. When butter is melted, and bubbly, remove the skillet from the oven and carefully pour the cornbread mixture into the hot skillet. Place the skillet back in the oven and bake for 30 – 40 minutes, or until the cornbread is golden brown, and a toothpick inserted in the center comes out clean.!
- If the cornbread is getting too brown on top, but the center is not done, cover the top with aluminum foil and allow the cornbread to continue to bake until the center is done.
- Remove the skillet from the oven, and place it on a wire rack to cool a little before cutting about 5 minutes. Top with butter, cheese, and extra crumbled bacon if desired.
- Cut into 2 – 3-inch slices, and serve immediately. Enjoy
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