Cheesy Cornbread
Cheesy cornbread is a delightful twist on a classic comfort food, combining the savory flavors of bacon with creamy corn and melted cheese. It's perfect for gatherings, barbecues, or as a side dish for hearty meals, bringing warmth and satisfaction to any table.
Ingredients
Instructions
- Cook bacon in an 8-inch cast-iron skillet until crisp.
- Remove bacon, reserving 2 tablespoons drippings.
- Heat skillet with drippings in a 425° oven for 5 minutes.
- Combine crumbled bacon and cornbread mix with remaining ingredients, stirring just until dry ingredients are moistened.
- Remove skillet from oven.
- Pour mixture into skillet.
- Bake at 425° for 30 to 35 minutes or until golden brown.
Tips & Substitutions
For a twist, try adding jalapeños for a spicy kick or substitute the Swiss cheese with pepper jack. If you're out of mayonnaise, Greek yogurt works as a great substitute, adding creaminess without the extra fat. Make sure not to overmix the batter; stirring just until combined will keep your cornbread light and fluffy.
Serving Suggestions
Serve this cornbread warm, slathered with butter and a drizzle of honey for a delightful contrast. It pairs beautifully with Navy Bean Soup or can be a side to your favorite Pork Chop Dinner. For a complete meal, add a fresh salad or some Turnip Greens to balance the richness of the cornbread.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual pieces for about 30 seconds, but the oven will keep it crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Cornbread contains roughly 802 calories, with 12g protein, 68g carbohydrates, and 55g fat. It is an excellent source of protein (23% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 732mg per serving (32% 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 a few hours in advance and bake it right before serving. If you bake it ahead, let it cool completely before storing. You can reheat it as needed for the freshest taste.
What can I use instead of bacon?
If you prefer a vegetarian option, you can omit the bacon entirely or use a plant-based bacon substitute. The cornbread will still be flavorful, especially with the addition of cheese.
Can I freeze the cornbread?
Absolutely! Once cooled, wrap the cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
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).