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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.
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
servings
Ingredients
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
Instructions
Preheat the oven to 425F
Place 1/4 cup butter in a 12 inch 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.
Nutrition
Per serving:
Calories:
309
kcal
Carbohydrates:
27
g
Protein:
10
g
Fat:
18
g
Saturated Fat:
7
g
Cholesterol:
48
mg
Sodium:
385
mg
Fiber:
2
g
Sugar:
6
g
Nutrition Disclaimer