There is an age-old proverb, a timeless mantra if you will, a well-known quote out there that tends to ring true with most things, and one I choose to live by often: It’s better with bacon.
It’s true, isn’t it? Brownies are better with bacon bits inside the batter. Meatloaf is better wrapped in bacon. Bacon is better with extra bacon on top of it. And this Bacon Cornbread? It’s just not the same without bacon (of course, the pieces of fresh corn and shredded sharp cheddar cheese melted inside help too, but that’s BESIDE THE POINT).
Anyway, as I was saying: Bacon. You bake it up until it’s all crispy-like, toss it into a buttermilk batter of the simplest kind, fold it in alongside some golden corn kernels and cheddah, bake it up and voila! A seriously savory, seriously cheesy, seriously corny, seriously yummy cornbread. Seriously.
All aboard the bacon traaaaiiiinnnn!
Step 1: Let's start with -- SURPRISE -- the bacon. I like to bake it in the oven because it's easier that way, but you can git 'er dun however you like. Just be sure to make it super crispy so it crumbles well and doesn't get your cornbread all greasy. Because that's gross.
There you have it! More proof that bacon makes anything better.
More Cornbread Recipes
- Best Cornbread Stuffing Recipe
- Chili-Stuffed Cornbread Muffins Recipe
- Smoky Chipotle Cornbread Recipe
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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