Bacon Cheddar Cornbread with Green Chile, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Bacon Cheddar Cornbread with Green Chile

Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 servings
Bacon, cheddar and green chiles all packed into this delicious cornbread recipe! Enjoy it on its own as a snack or garnish your favorite bowl of spicy beef chili this week!

Bacon cheddar! What a delicious combination of flavors. When I think of bacon and cheddar, one thinks of a big juicy grilled burger, right? How about a hot pan of bacon cheddar cornbread? Another great dish to serve with bacon cheddar cornbread is chili, of course. After all, one of the best parts about chili, is what you are going to garnish it with! This recipe for cornbread is great for brunch as well. Serve with eggs, crispy homefries and ham. Ready for some cornbread?

Ingredients

  • 8 bacon strips chopped small
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup buttermilk
  • 2 large eggs beaten
  • 1/4 cup bacon grease or melted butter
  • 1 cup corn fresh or frozen
  • 8 ounces longhorn cheddar cheese or colby cheese
  • 1/2 cup roasted green chiles Anaheim or Hatch peppers

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Directions

  1. In a skillet, cook the bacon at medium-low heat to render the fat slowly. Once bacon is crispy, remove from skillet and transfer to a plate lined with paper towels. Pour the rendered bacon fat into a small bowl.
  2. Preheat oven to 425ºF. Grease or butter a cast-iron skillet or 8x8 baking dish, set aside. Take 5 ounces of the cheese and slice it into small cubes. Shred the remaining cheese and set aside.
  3. In one bowl, combine the corn meal, flour, sugar, baking powder, salt and pepper. In another bowl, combine the wet ingredients, buttermilk, eggs and bacon fat. To the wet, fold in ½ of green chile, ½ of cooked bacon and shredded cheese. Add the wet ingredients to the dry and mix just until combined. Fold in ½ of corn and pour into prepared pan or cast-iron skillet.
  4. Add the cubed cheese on top and gently push it into the batter. Spread out the bacon, green chile and remaining corn. Bake for 25 to 30 minutes or until knife comes out clean from the center. Remove from oven and let cool slightly before slicing. Add the cubed cheese on top and gently push it into the batter. Spread out the bacon, green chile and remaining corn. Bake for 25 to 30 minutes or until knife comes out clean from the center. Remove from oven and let cool slightly before slicing.

Chef Notes

Forgot to pick up the buttermilk? Add 1 tablespoon of fresh lemon juice to 1 cup of whole milk and stir gently. Let sit for 5 minutes. Instant buttermilk! It's a good substitute, but anytime you can find the original, that works best.

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