Cheddar Bacon Cornbread Recipes

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BACON CORNBREAD WITH CHEDDAR AND SCALLIONS



Bacon Cornbread With Cheddar and Scallions image

This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.

Provided by Klancy Miller

Categories     breakfast, brunch, dinner, lunch, breads, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

12 slices thick-cut bacon (about 1 pound)
1/4 cup plus 1 teaspoon extra-virgin olive oil
2 cups chopped scallions (from about 4 bunches)
Kosher salt
Butter, for greasing the pan
1 cup medium-grind stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 cup whole milk
1 egg, beaten
1 tablespoon honey
8 ounces extra-sharp Cheddar, grated (about 2 cups)

Steps:

  • Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
  • Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
  • Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
  • Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams

BACON-CHEDDAR CORNBREAD



Bacon-Cheddar Cornbread image

Number Of Ingredients 12

6 slices thick-cut bacon, cut into 1⁄2-inch pieces
1 cup chopped yellow onion
½ cup fresh or frozen corn kernels
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1½ teaspoons kosher salt, divided
1¼ cups shredded sharp yellow Cheddar cheese, divided
2 cups whole buttermilk
2 large eggs
Garnish: cooked and crumbled bacon

Steps:

  • Preheat oven to 400°. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tablespoons drippings from skillet; reserve remaining drippings. Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tablespoons reserved drippings to skillet; reduce heat to medium-low. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Stir in 1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining ½ teaspoon salt in skillet. Carefully pour batter into hot drippings. Top with remaining ¼ cup cheese. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!



Mini Cheddar Bacon Loaves -- Cornbread! image

From chindeep.com, April 6, 2012 -- recipe by Melissa. Serve warm for breakfast with strawberry jam, or serve at room temperature. Add pickled jalapenos and these might be perfect served with chili! NOTE: Time for frying bacon is included in the prep time.

Provided by KerfuffleUponWincle

Categories     Quick Breads

Time 38m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 teaspoon smoked paprika
1 teaspoon onion powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
4 tablespoons butter (melted)
5 slices thick-cut bacon (fried, drained, and crumbled)
1 cup extra-sharp cheddar cheese (grated ~ divided)
1 tablespoon jalapeno pepper (OPTIONAL ~ SLICED PICKLED JALAPENOS, finely minced)

Steps:

  • Preheat oven to 350°F.
  • Butter 8 mini loaf pans, or large muffin tins.
  • Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
  • Stir in the flour mixture until just combined.
  • Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
  • Pour about 1/2 cup batter into each of the buttered loaf tins.
  • Bake for 8 minutes.
  • Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
  • Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
  • NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

JALAPENO, BACON AND CHEDDAR CORNBREAD



Jalapeno, Bacon and Cheddar Cornbread image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

2 cups cornmeal
2 cups all-purpose flour
1 1/2 cups light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 strips center-cut applewood-smoked bacon
2 jalapeno chiles, seeded, deveined and finely diced
2 cups buttermilk
3/4 cup vegetable oil
2 large eggs, lightly beaten
8 ounces white Cheddar, shredded (about 2 1/2 cups)
2 tablespoons unsalted butter, melted

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
  • Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
  • Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
  • Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
  • Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
  • Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.

SAVORY BACON CHEDDAR CORN MUFFINS



Savory Bacon Cheddar Corn Muffins image

Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 35m

Yield 8

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1 (6 ounce) package Martha White® Cotton Country™ Cornbread Mix
1 teaspoon dry mustard
½ cup milk
½ cup sour cream
1 large egg, beaten
1 cup shredded sharp Cheddar cheese
½ cup cooked, crumbled bacon

Steps:

  • Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
  • Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
  • Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 19.3 g, Cholesterol 58 mg, Fat 15.4 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 6.8 g, Sodium 645.2 mg, Sugar 0.9 g

BACON-JALAPENO-CHEDDAR CORNBREAD



Bacon-Jalapeno-Cheddar Cornbread image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 15

Nonstick cooking spray or neutral oil, for greasing the muffin cups
6 slices bacon
1 cup all-purpose flour
1 cup yellow cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
6 tablespoons vegetable oil
1 large egg plus 1 egg yolk
1 cup grated Cheddar
1 jalapeno, seeded and very finely diced
1/2 cup bourbon
2 tablespoons honey

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Liberally grease 12 muffin cups or mini cast-iron skillets with cooking spray or oil.
  • Put the bacon in a skillet over medium heat and cook until browned and crisp, about 7 minutes. Set the bacon aside to cool on a paper towel-lined plate, then chop finely. Reserve the grease in the skillet for the glaze.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. In a separate bowl, mix together the buttermilk, oil, whole egg and egg yolk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese, jalapeno and reserved bacon until just incorporated.
  • Scoop the batter into the prepared muffin cups. Bake until the edges are crispy and the tops are golden brown, 12 to 15 minutes.
  • For the glaze: While the cornbread bakes, prepare the glaze. In the skillet that you cooked the bacon in, add the bourbon to the saved fat and bring to a boil (the bourbon may flame!). Add the honey and stir. Strain the glaze through a fine-mesh sieve and set aside.
  • When the cornbread is out of oven and still hot, brush the glaze on the tops of each muffin.

BACON CHEDDAR JALAPENO CORNBREAD



Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

  • Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
  • Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
  • Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

BACON CHEDDAR CHIVE CORNBREAD



Bacon Cheddar Chive Cornbread image

Sweet, salty and savoury Keto-friendly corn "free" bread with bacon, cheddar and chives for full on flavour! Not only a delicious low carb bread, it makes for a great Keto side dish, delicious dipped in eggs, or a quick and easy grab and go snack! We love Good Dee's mixes like this Corn Free Bread mix because of how easy it is to use and customize. Plus using spices from Burlap & Barrel like the ones used in this recipe, create restaurant quality meals with ease!

Provided by SwitchGrocery

Categories     

Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 9

1 Good Dee's Corn Free Bread Mix
3 eggs
4 tbsp butter (or 3 tbsp butter and 1 tbsp leftover bacon grease)
1 tbsp Apple Cider Vinegar
60g cheddar cheese (shredded)
3 strips bacon (precooked, crumbled)
½ tbsp Burlap & Barrel Purple Stripe Garlic
1 tsp Burlap & Barrel Turkish Oregano
10g chives (chopped)

Steps:

  • Preheat oven to 325°F.
  • Whisk eggs, butter, apple cider vinegar, garlic and oregano together.
  • Add in Good Dee's mix and stir until well combined.
  • Add in cheddar cheese, bacon and chives (save a sprinkling of each for later).
  • Stir mixture until all ingredients are blended together.
  • Coat a baking pan (8 inches) with non stick spray and pour mixture in pan.
  • Smooth mixture evenly through out pan.
  • Place pan into the oven for 20-25 minutes or until toothpick comes out clean.
  • Sprinkle remaining cheese, bacon, and chives onto cornbread and let cool completely before removing from the pan.

Nutrition Facts : ServingSize 12, Calories 177, FreeFieldG 1, Fat 15, Carbohydrate 16, Fiber 5, Protein 6

CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE



Cheddar, Bacon, and Scallion Cornbread Recipe image

Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread.

Provided by Joshua Bousel

Categories     Side Dish     Cornbread     Bread

Time 45m

Yield 10

Number Of Ingredients 13

6 slice bacon, cut into 1/2-inch pieces
1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tablespoons melted butter, cooled slightly
6 ounces cheddar cheese, shredded
1/2 cup finely sliced scallions

Steps:

  • Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use.
  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions.
  • Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

Nutrition Facts : Calories 315 kcal, Carbohydrate 32 g, Cholesterol 81 mg, Fiber 1 g, Protein 11 g, SaturatedFat 8 g, Sodium 526 mg, Sugar 12 g, Fat 17 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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From tfrecipes.com


BARED BACON CHEDDAR CORNBREAD CAKE - TRADER JOE'S
Add cornbread mix and stir until moistened, being careful not to overmix. Fold in shredded Cheddar. Divide batter between prepared cake pans. Place on center rack of oven and bake. At 35 minutes, test centers with a toothpick; when toothpicks come out clean, remove cornbread to cool (in pans) for 10 minutes. After 10 minutes, run a knife around the inside of the pans, flip …
From traderjoes.com


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