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Bacon. It’s what’s for dinner.

I can’t believe it has taken me 20 days to get to this post. For that, I owe you all an apology. As a fearless, recipe-experimenter, I feel it’s my duty to tell you about those recipes that blow your mind, the kind that makes you weep when the final crumb has been eaten. This Bacon Cheddar Cornbread is just that.

Bacon. Cheddar. Cornbread.

Let’s do this.

I’ve featured cornbread on this blog a couple of times. Numerous tries later, I  felt that I had found a recipe worth repeating, but had yet to face the kind of recipe that would blow my socks off. Enter Martha Stewart’s Everyday Food. I love this publication and their email newsletters. Every day I get little hints at what I could make for dinner, and they are definitely tempting. I tweaked this recipe by using Trader Joe’s Smoked Applewood Bacon, which marks my triumphant return to bacon after a 4-years-absence. With the smokey and salty smell filling my kitchen, I was practically drooling before I’d even started the cornbread.

The trick to this cornbread is to fry the bacon carefully, save the drippings, and stir all that bacon-goodness in to the cornbread batter. Buttermilk is a must; you need the slight tang in this bread. Also, go with sharp cheddar. You want the cheddar flavor to be strong, or else yo won’t be able to taste any of it, especially with a heavyweight like bacon. I didn’t have a skillet to bake the bread in, and used a square 8×8 pan. After a quick 20 minutes in the oven, the cornbread emerged, the first one to the impending food party.

I mustered all the strength I had to not dive in it, plus I needed to make room for the huge turkey that would grace our table. But this Christmas, don’t expect those kind of manners. I’m attacking this cornbread the second I get the chance.

Give a girl a chunk of cornbread and a glass of whiskey, and I’m all ready for some Christmas cheer.

Bacon Cheddar Cornbread
Printable Recipe
Adapted from: Everyday Food
Yield: Serves 8
Cooking Time: 20 to 25 minutes
Inactive Prep Time: 15 minutes

● 1 cup all-purpose flour (spooned and leveled)
● 1 cup stone-ground yellow cornmeal
● 3 tbsp. sugar
● 1 tsp. baking soda
● 1 tsp. salt
● 1/4 tsp. ground pepper
● 1 1/2 cups low-fat buttermilk
● 2 large eggs
● 1 cup shredded sharp cheddar cheese (4 ounces), (I prefer Tillamook but use what you want)
● 2 tbsp. butter
● 8 ounces bacon, finely chopped, (I used Trader Joe’s Smoked Applewood Bacon)


Preheat oven to 425 degrees. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 8×8-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings

In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

Pour batter into prepared pan; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in pan at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

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December 21, 2009 - 11:14 am
December 21, 2009 - 11:15 am

Katie - Happy Monday!


December 21, 2009 - 12:29 pm

whitneyinchicago - Bacon makes so many things just that much better. Yum!

December 21, 2009 - 12:46 pm

Liz B - Just a note to say that i absolutely love your site!! I love your food, fashion, fun, writing, and photography style all in one! I am 24 and a passionate cook too, i wish i had such a brilliant blog like you, i feel envious of all you’ve cooked in your years!!

Love it all!
Merry Christmas, happy holidays!

December 21, 2009 - 6:35 pm

candice - Mmm, this sounds phenomenal. Three great ingredients all into one :] Bacon + cheddar is already amazing, but add sweet, gritty cornbread?! Brilliant.

December 21, 2009 - 6:59 pm

Unplanned Cooking - This would be our boys’ dream food. One only wants to eat bacon; the other, cornbread. Problem solved.

December 22, 2009 - 6:16 am

stephchows - ok all I can say to that is… WOW!!!

December 22, 2009 - 12:30 pm

Jennifer J - This recipe was worth the wait. Sounds mighty good.

December 23, 2009 - 4:14 pm

kms - bacon? count me in please!

July 8, 2011 - 10:19 am

E Krull - We certainly like our cornbread in my house, but I can’t believe I didn’t think of putting either cheddar OR bacon in it. Much less both! Genius.

I have a feeling that whatever else I would serve with this would play second fiddle. Plus, my husband would have a pretty good quick side dish to his usual scrambled eggs in the morning. I will be doing this one soon.

Erika K

Cuisinart 14 cup food processor

November 3, 2011 - 4:50 pm

The Ultimate Thanksgiving Recipe List | Keep It Sweet - [...] Bacon Cheddar Cornbread (Slow Like Honey) [...]

September 26, 2012 - 1:05 pm

OrGreenic - Such an interesting combination, definitely something worth trying. Great post.

October 12, 2012 - 2:28 pm

MrsSW - Interesting recipe, which I am looking forward to trying soon. However, in your article and recipe you mention three different baking pans: an 8″ square pan, a 9 x 13″ baking pan and then the instructions say, “Pour batter into prepared skillet…”

Using bacon grease instead of butter to grease the skillet is an excellent idea.

Thanks for the recipe. :)

October 14, 2012 - 1:23 pm

aboyce18 - thank you for the headsup! Recipe has been changed ;)

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