Cheddar Bacon Cornbread

Cassie *



I added 2 crushed Habanero peppers to this cornbread, and boy was it ever good! You can leave out the heat of course. Mine was a little darker than usual...some in my house like the cheese nice and crispy on top. Yum!


My photos


★★★★★ 2 votes

10 Min
25 Min


  • 1 large
  • 1/4 c
  • 1 1/2 c
  • 2
    dried habanero peppers, crushed - heat is optional
  • 2 c
    self-rising enriched white corn meal mix
  • 1/2 lb
    bacon, cooked and crumbled
  • 1/2 - 3/4 c
    shredded, cheddar cheese
  • 1/4 c
    oil for skillet

How to Make Cheddar Bacon Cornbread


  1. Preheat oven to 450ºF. Coat 8-inch ovenproof skillet with about 1/4 cup oil, or enough keep from sticking.

    Heat skillet for a good 5 - 10 minutes. Oil should be good and hot, so when you add the batter it sizzles.
  2. Beat egg in medium bowl. Stir in milk, oil and corn meal and spice if using until smooth.
  3. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.

    Sprinkle bacon and cheese evenly over batter. Using a fork, drag in a zig - zag motion throughout the batter, not going through to the bottom of the pan. As you don't want the cheese and bacon on the bottom.
  4. Bake for 20 - 25 minutes or until desired brownness.


Printable Recipe Card

About Cheddar Bacon Cornbread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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