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Crispy Cast Iron Loaded Cornbread with Bacon Southern Style

crispy cast iron cornbread - featured image
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A quick and easy Southern-style cornbread loaded with crispy bacon, sharp cheddar, and green onions, baked to perfection in a cast iron skillet for a crispy crust and moist interior.

Ingredients

Scale
  • 1 cup (120 g) medium-ground yellow cornmeal
  • 3/4 cup (90 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
  • 6 slices bacon, cooked crisp and chopped
  • 1/2 cup (50 g) sharp cheddar cheese, shredded (optional)
  • 2 stalks green onions, thinly sliced

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside while the oven warms up to get it hot (about 10 minutes).
  2. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. Leave a bit of bacon fat in the pan if desired.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.
  4. In a separate bowl, beat eggs, then whisk in buttermilk and melted butter (or reserved bacon fat plus butter).
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine.
  6. Fold in chopped bacon, shredded cheddar, and sliced green onions evenly without overmixing.
  7. Carefully remove the hot cast iron skillet from the oven using oven mitts. Add a small pat of butter and swirl to coat the bottom and sides.
  8. Pour the batter immediately into the hot skillet, spreading evenly.
  9. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let the cornbread rest for 10 minutes before slicing to help it set.

Notes

Preheat the cast iron skillet thoroughly for a crispy crust. Do not overmix the batter to avoid gummy texture. Use thick-cut bacon cooked crisp for best texture. Let cornbread rest before slicing. For extra crispiness, broil 1-2 minutes at the end but watch closely. Refrigerate batter up to 24 hours if preparing ahead. Reheat leftovers in toaster oven or skillet to maintain crisp edges; avoid microwaving.

Nutrition

Keywords: cornbread, cast iron skillet, bacon, Southern style, crispy cornbread, family meals, easy cornbread, loaded cornbread

Find it online: https://tastytuck.com/crispy-cast-iron-loaded-cornbread-with-bacon-southern-style-recipe-easy-and-perfect-for-family-meals/