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 this one!
Course Dinner
Cuisine American
Keyword how to make cornbread
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 1110kcal
Ingredients
1cupof cornmeal
1cupof flour
2Tablespoonsof baking powder
1teaspoonof salt
2Tablespoonsof sugar
3eggs - beaten
1can of cream-style-corn14 - 16 ounces
1cupof sweet milk
⅓cupof oil
1stick of butter - divided - see recipe
1small onion - diced
1teaspoonof minced garlic
1cupof shredded cheddar cheese
10slicesof cooked - crumbled bacon
1 10 - 12inchIron 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
Notes
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.