Bacon And Cheese Cornbread
Bacon and cheese cornbread offers a savory, smoky flavor with cheesy richness and a hint of heat from red chiles. Crispy bacon bits add texture, making it perfect as a hearty side or snack for gatherings, breakfast, or casual dinners. Its warm, comforting taste appeals to all ages.
Ingredients
Instructions
- Heat the cornmeal and 1 1/4 cups of milk over medium heat until thick and dry, stirring frequently, about 3 minutes.
- Spoon the cornmeal mixture into a bowl.
- Add the remaining milk, butter, and beaten eggs.
- Beat until smooth.
- Stir in salt, baking powder, and crushed red chiles.
- Stir in shredded Cheddar cheese and cooked bacon pieces.
- Pour the batter into a cake pan.
- Bake at 325°F (163°C) for 35 minutes or until cooked through.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you want a bit more heat, add extra crushed red chiles or even diced jalapeños. You can substitute the sharp Cheddar with pepper jack for a spicier kick. For a vegetarian version, simply omit the bacon or replace it with sautéed mushrooms for a savory touch.
Serving Suggestions
Serve this Bacon And Cheese Cornbread warm, ideally alongside a hearty bowl of chili or paired with a fresh salad. It's perfect for breakfast, lunch, or as a side for your favorite meat dishes. Consider serving it with a dollop of sour cream or a drizzle of honey for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds or warm in the oven at 350°F (175°C) until heated through. This cornbread also freezes well; just wrap it tightly in plastic wrap and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Cheese Cornbread contains roughly 397 calories, with 4g protein, 17g carbohydrates, and 35g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just remember to bring it to room temperature before pouring it into the pan and baking. This can save you time, especially if you're serving it at a gathering.
What can I use instead of eggs in this recipe?
You can use flax eggs as a substitute—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients similarly to eggs, making it a great option for a vegan version of this cornbread.
How can I adjust the recipe for a gluten-free version?
To make this recipe gluten-free, substitute the yellow cornmeal with a gluten-free cornmeal blend. Ensure that all other ingredients, including the baking powder, are certified gluten-free. This will maintain the texture and flavor while accommodating gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).