Skillet Cornbread with Bacon Cheddar and Green Onions

The other day I made some Sausage Gravy with Buttermilk Biscuits and it totally got me to craving some good ol’ comfort food. I was in the mood for some cornbread and decided to get creative adding a bunch of stuff to the batter. I love cornbread, but have had it too many times where the bread is dry and super crumbly. This cornbread, on the other hand, comes out nice and moist.

This cornbread has bacon, cheddar cheese, green onions and lots of corn kernels. Every single bite is packed with so much goodness.

Cast iron skillets are great for so many things and especially good for cornbread. I use a Lodge Cast Iron Skillet and it is excellent!

Skillet Cornbread with Bacon Cheddar and Green Onions tall

The cast iron skillet is ideal for cornbread. While I am mixing up the batter, I like to preheat the cast iron skillet in the oven with the 1/4 cup of butter. The butter melts and coats the skillet which allows the corn bread to not stick. On top of that, the hot skillet and melted butter creates a wonderful crispy edge on the cornbread that is incredible.

After dinner there was a bit of cornbread leftover and I wrapped it up and placed it in the fridge. The leftover cornbread is almost just as good the second day!

Skillet Cornbread with Bacon Cheddar and Green Onions angle

This cornbread is so hearty and delicious with so many different ingredients that it is hardly viewed as simply a bread. This is almost a meal in itself!

I love this cornbread alongside a big bowl of chili or stew. It is also perfect as a side for BBQ chicken or ribs. Really, there are so many options and this goes great with many different dishes.

Skillet Cornbread with Bacon Cheddar and Green Onions closeup

Skillet Cornbread with Bacon Cheddar and Green Onions

This cornbread recipe is made in a cast iron skillet and perfect comfort food. Crispy on the sides and moist in the middle.
Course Side Dish
Cuisine American, southern
Keyword bacon, Cast Iron, Cheddar, cornbread, Green Onions, Lodge, Skillet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Author Steve Cylka


  • 1/4 cup butter
  • 1 cup corn meal
  • 1 cup flour
  • 1/4 cup white sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups milk (regular or buttermilk)
  • 1/4 cup oil
  • 1 1/2 cups whole kernel corn (frozen or canned)
  • 1 1/2 cups grated cheddar cheese
  • 10 slices cooked bacon , crumbled
  • 6 green onions , thinly sliced


  • Preheat the oven to 425F
  • Place 1/4 cup butter in cast iron skillet and heat on medium until the butter is melted and starting to bubble.
  • In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
  • Mix in the egg, milk and oil until well combined. I use a whisk while mixing the wet ingredients into the dry.
  • Fold in the corn kernels, grated cheese, crumbled bacon and sliced green onions.
  • Pour the batter into the hot iron skillet with the melted butter. Spread the batter evenly on the pan.
  • Place in the oven and bake for about 25-27 minutes. Stick a toothpick in the centre to ensure it comes out clean.

Bacon Cheddar and Green Onion Skillet Cornbread

Disclaimer: This post includes affiliate links.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I love the crispy edge you get when cooking cornbread in a cast iron skillet! Your recipe looks wonderful! Pinning!

  2. Haven’t done that exactly/Instead of butter I used saved up bacon grease

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