Buttery Bacon Cornbread is hearty, and delicious. A good old fashioned southern classic loaded with pieces of bacon and made with yellow cornmeal and buttermilk.

The Ultimate Savory Bacon Cornbread: A True Southern Classic

Prepare to tantalize your taste buds with this incredible recipe for savory Bacon Cornbread. Far from the often-sweetened versions, this is a traditional, rib-sticking Southern classic, rich with the irresistible flavor of thick-cut bacon and the authentic texture of yellow cornmeal. It’s a truly scrumptious, crumbly-style cornbread that, while certainly delicious on its own, truly shines when served alongside the savory juices of slow-cooked beans, a hearty roast, or a steaming bowl of chili. This recipe is more than just food; it’s a comforting embrace of Southern culinary heritage.

Why This Bacon Cornbread Stands Out

What makes this particular Bacon Cornbread recipe a cut above the rest? It’s all about honoring tradition while maximizing flavor. We prioritize a savory profile, allowing the natural goodness of cornmeal and buttermilk to shine, perfectly complemented by the smoky, salty crunch of bacon. The use of a preheated cast iron skillet is non-negotiable for achieving that coveted golden, crispy crust that defines authentic Southern cornbread. This isn’t just a side dish; it’s a meal enhancer, designed to absorb and complement the rich flavors of your main course.

The Magic of Cast Iron for Cornbread

Using a cast iron skillet for cornbread isn’t just a tradition; it’s a technique that yields superior results. When a cast iron skillet is properly preheated in the oven, it creates an intense, even heat that instantly begins to crisp the batter upon contact. This high heat forms a beautiful, golden-brown crust on the bottom and sides of the cornbread, adding a delightful textural contrast to the tender interior. Furthermore, seasoning the skillet with bacon fat infuses even more savory depth into every slice, making it an indispensable tool for achieving cornbread perfection.

Frequently Asked Questions About Bacon Cornbread

Is this cornbread a sweet recipe?

No, this is absolutely not a sweet cornbread. Our recipe focuses on a traditional, savory, crumbly style, perfect for pairing with hearty Southern dishes. The sweetness found in many modern cornbread recipes is intentionally omitted here to maintain an authentic flavor profile that perfectly balances rich, savory meals. It’s the ideal companion for sopping up the delicious juices from dishes like Soup Beans or Collard Greens, allowing their flavors to truly shine without competition from added sugars.

What type of bacon is best for this recipe?

While you can certainly use your favorite brand of bacon, we highly recommend a thick-cut, hickory-smoked bacon for the best results. The robust flavor of thick-cut bacon holds up wonderfully against the cornmeal, and the hickory smoke adds an extra layer of deliciousness. That said, any quality bacon will work beautifully to infuse your cornbread with its delightful savory essence.

Which cornmeal should I use for optimal texture?

For a truly authentic Southern cornbread, coarse stone-ground yellow cornmeal is highly recommended. Its slightly larger grain size contributes to a heartier texture and a more pronounced corn flavor. If stone-ground isn’t available, regular yellow cornmeal will still produce a delicious result. For those who prefer a lighter, more cake-like texture, you can substitute ½ cup of all-purpose flour for ½ cup of the cornmeal.

Can I adjust the butter and bacon grease ratio?

Absolutely! The recipe calls for a combination of melted butter and reserved bacon fat, which provides a balanced richness and flavor. You can opt for all bacon grease if you prefer a very intense, smoky flavor, but be aware it can be quite strong. Alternatively, you can use all butter for a milder taste. If you choose to use only butter and no bacon grease, remember to increase the salt in the recipe to 1 teaspoon to compensate for the lost savory notes from the bacon fat.

Is self-rising cornmeal a suitable substitute for plain cornmeal?

Yes, self-rising cornmeal can be used as a convenient substitute. However, if you choose to do so, it’s crucial to omit both the baking powder and baking soda listed in this recipe. Self-rising cornmeal already contains leavening agents (baking powder and usually salt), so adding more would result in an overly risen or rubbery texture. Adjusting for salt might also be necessary, depending on the brand of self-rising cornmeal.

Essential Ingredients for Bacon Cornbread

Gathering your ingredients ahead of time ensures a smooth and enjoyable baking process. Here’s what you’ll need for this savory Southern delight:

• Thick-cut bacon (for flavor and texture)
• Yellow cornmeal (preferably stone-ground for authentic texture)
• Baking soda (for leavening)
• Baking powder (for additional lift)
• Unsalted butter (for richness and moisture)
• Buttermilk (the secret to tender, tangy cornbread)
• Large egg (for binding and structure)
• Salt (to enhance all flavors)

How to Make Irresistible Bacon Cornbread: Step-by-Step Guide

Follow these simple instructions to bake a golden, crispy, and utterly delicious bacon cornbread that will become a family favorite:

1. Preheat and Prepare Bacon: Begin by preheating your oven to 450°F (230°C). Add the thick-cut bacon slices to a 9-inch cast iron skillet. Cook the bacon over medium heat until it’s perfectly crisp. Once cooked, transfer the bacon to a cutting board and chop it into small, bite-sized pieces.
2. Manage Bacon Fat: Carefully reserve the rendered bacon fat from the skillet. Measure out 3 tablespoons of this flavorful fat. If you don’t have enough, make up the difference with melted unsalted butter. Discard any excess bacon fat beyond the 3 tablespoons needed.
3. Heat the Skillet: Place the now-empty cast iron skillet back into the preheated oven to get it screaming hot. This crucial step is key to developing that signature crispy crust.
4. Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, baking soda, and baking powder until well combined. Set this dry mixture aside.
5. Mix Wet Ingredients: In a separate bowl or a large measuring cup, whisk together the melted unsalted butter, 2 tablespoons of the reserved bacon fat (keeping 1 tablespoon for the skillet), buttermilk, the large egg, and salt until everything is thoroughly incorporated.
6. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined.
7. Fold in Bacon: Gently fold in the chopped bacon pieces. Be careful not to overmix the batter; a few lumps are perfectly normal and actually preferred for a tender cornbread. Overmixing can lead to a tough texture.
8. Grease the Skillet: Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of reserved bacon fat to the skillet and swirl it around until the bottom and lower sides of the pan are evenly coated. This step is crucial for the crispy crust.
9. Pour and Bake: Pour the cornbread batter directly into the hot, greased skillet. Gently swirl the skillet to ensure the batter evenly covers the bottom.
10. Bake to Perfection: Return the skillet to the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.

Serving Suggestions & Perfect Pairings

This savory bacon cornbread is incredibly versatile and pairs wonderfully with a wide array of dishes. Its robust flavor and satisfying texture make it an ideal accompaniment for many Southern comfort foods. Beyond the classic soup beans and collard greens, consider serving it alongside a hearty bowl of chili, a slow-cooked beef stew, or even with pan-fried pork chops. It’s also fantastic crumbled over salads for added crunch and flavor or as a base for cornbread dressing during the holidays. Don’t forget a pat of butter on top while it’s still warm!

Tips for the Best Bacon Cornbread Every Time

• Don’t Overmix: A slightly lumpy batter is a good thing for cornbread. Overmixing develops gluten, leading to a tough, dry texture. Mix just until the wet and dry ingredients are combined.
• Hot Skillet is Key: The super-hot cast iron skillet is crucial for that crispy, golden crust. Don’t skip preheating it in the oven.
• Bacon Fat is Flavor: While butter can substitute, using some bacon fat truly elevates the savory profile of the cornbread.
• Fresh Ingredients: Ensure your baking powder and baking soda are fresh for optimal leavening and a good rise.
• Serve Warm: Cornbread is always best served warm, ideally straight from the oven.

Craving More Delicious Southern Recipes?

If you loved this Bacon Cornbread, you’ll surely enjoy exploring these other fantastic Southern-inspired dishes and cornbread variations:

• Southern Cast Iron Skillet Cornbread
• Southern Black Eyed Peas
• Crock Pot Cornbread Dressing
• Broccoli Cheese Cornbread
• Cornbread Taco Bake
• Cornbread Salad
• Mexican Cornbread
• Southern Fried Potatoes
• Cornbread Muffins

Recipe Card: Savory Bacon Cornbread

Buttery Bacon Cornbread is a good old-fashioned southern classic loaded with pieces of bacon and made with yellow cornmeal and buttermilk. This savory, hearty bread is perfect for any meal.

Average Rating: 5 out of 5 stars (Based on 6 reviews)

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8
• Author: Brandie Skibinski

Ingredients

• 4 slices thick-cut bacon
• 2 cups yellow cornmeal
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 3 Tablespoons unsalted butter, melted and slightly cooled
• 3 Tablespoons reserved bacon fat, slightly cooled and divided
• 1 ½ cups buttermilk
• 1 large egg
• ½ teaspoon salt

Instructions

1. Preheat the oven to 450°F (230°C).
2. Add the bacon to a 9-inch cast iron skillet and cook until done. Transfer the bacon to a cutting board and chop into small pieces.
3. Reserve the bacon fat, measuring out 3 tablespoons. If you don’t have at least 3 tablespoons, make up the difference with melted unsalted butter. Discard any bacon fat over 3 tablespoons.
4. Transfer the now empty skillet to the oven to heat up.
5. In a large bowl, whisk together the cornmeal, baking soda, and baking powder; set aside.
6. In a separate bowl or large measuring cup, whisk together the melted butter, 2 tablespoons of bacon fat, buttermilk, egg, and salt.
7. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula.
8. Then fold in the chopped bacon pieces. Do not over-mix; the batter will be lumpy.
9. Remove the skillet from the oven and add the remaining 1 tablespoon of bacon fat to the skillet. Swirl until it coats the bottom of the pan.
10. Pour the batter into the greased skillet and swirl until the batter evenly covers the pan.
11. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the pan comes out clean.

Notes

• You can substitute all bacon grease or all butter for the half bacon grease/half butter combination. The all-bacon version can be a little strong. If you don’t use any bacon grease and just use butter, increase the salt to 1 teaspoon.
• Self-rising cornmeal can be used. If substituting, omit the baking powder and baking soda from this recipe since they are already included in self-rising cornmeal.

Nutritional Information (Estimate per serving)

• Calories: 350 kcal
• Carbohydrates: 32g
• Protein: 8g
• Fat: 21g
• Sodium: 410mg
• Fiber: 4g
• Sugar: 3g

Nutritional Disclaimer

The nutritional information provided is an estimate. It is not provided by a certified dietician or nutritionist. Calorie counts and other nutritional values can vary significantly based on brands, exact measurements, and preparation methods. If precise nutritional values are important to you, we recommend running the ingredients through your preferred online nutritional calculator.

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