Bacon Buttermilk Cornbread is a good old-fashioned cornbread for enjoying during the week. However, most holiday cornbread stuffing recipes require a recipe of cornbread and this one is perfect! Layered with savory bacon and succulent peppers and onions, this cornbread recipe adds a lot to your holiday stuffing recipe. I highly recommend it!
A Hearty Cornbread Recipe
The fat you use for making your Bacon Buttermilk Cornbread is important for flavor, but the amount does not have to be exact. The bacon drippings left from cooking your bacon slices can be utilized for making your cornbread. However, I don’t recommend trying to measure hot bacon grease to get the exact amount.
Tilting the cast iron pan carefully can help you gauge how much bacon grease is left in the pan. An “eyeball” estimate is fine. However, I would err on the side of having a spoonful too much of fat, as lowfat cornbread can be very dry.
I prefer to add butter to make up the difference if I don’t have enough bacon drippings, but you can certainly add any type of shortening or vegetable oil you have on hand, no problem. Olive oil or coconut oil would not be my choice for additional fat as the flavor can be a bit strong for the cornbread. Canola, corn or peanut oil would work.
Excellent for Holiday Stuffing
Also, make sure you don’t overcook your bacon for the Bacon Buttermilk Cornbread. The bacon should be just crispy. Once the bacon is added to the cornbread batter, it will continue to cook while the cornbread is baking. Keeping the bacon whole in slices when you fry it helps prevent overcooking as well.
The tangy buttermilk helps keep this hearty cornbread moist. I love splitting the wedge of Bacon Buttermilk Cornbread in half and toasting it with butter. Yes, more butter! Those crispy edges are so very delicious!Print
Bacon Buttermilk Cornbread
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 servings 1x
4 slices bacon, about 2oz/57g
1/4 cup bacon drippings, vegetable oil, shortening or butter (60ml)
1 cup yellow corn meal (140g)
1 cup all-purpose flour (125g)
1 tbsp. sugar (12g)
1 tbsp. baking powder (12g)
1/2 tsp. salt (2g)
1 cup buttermilk (240ml)
1 egg, beaten
½ cup chopped red or green bell pepper (70g)
4–5 scallions, chopped
Place the slices of bacon in a 10”/25cm cast iron skillet. Fry the bacon on the stove over medium heat until crispy, but do not overcook. Remove the bacon from the pan and drain on paper toweling. Do not discard pan drippings. Chop the bacon and set aside.
Pour off the bacon drippings from the pan until you estimate there is ¼ cup (60ml) of fat. If you have less than ¼ cup (60ml) of bacon drippings simply add a few spoonfuls of vegetable oil to make up the difference.
Heat oven to 425°F (218°C) Warm the drippings (shortening,vegetable oil or butter) in the cast iron skillet to approximately 300°F (148°C.)
Meanwhile, combine the corn meal, flour, sugar, baking powder and salt in a mixing bowl. Add the egg and buttermilk, combining well with an electric hand mixer. Fold in the bell pepper, scallions and chopped bacon.
Pour the mixed batter into warmed skillet of drippings and place in the preheated oven. Bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
Cool briefly but serve warm.
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