Bacon-Cheddar Cornbread
 
Makes 8-10 servings
Ingredients
  • 6 slices thick-cut bacon, cut into ½-inch pieces
  • 1 cup chopped yellow onion
  • ½ cup fresh or frozen corn kernels
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt, divided
  • 1¼ cups shredded sharp yellow Cheddar cheese, divided
  • 2 cups whole buttermilk
  • 2 large eggs
  • Garnish: cooked and crumbled bacon
Instructions
  1. Preheat oven to 400°.
  2. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tablespoons drippings from skillet; reserve remaining drippings.
  3. Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tablespoons 
reserved drippings to skillet; reduce 
heat to medium-low.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Stir in 
1 cup cheese.
  5. In a medium bowl, whisk together buttermilk, eggs, 
and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining 
½ teaspoon salt in skillet. Carefully pour batter into hot drippings. 
Top with remaining ¼ cup cheese.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bacon-cheddar-cornbread/