Southern Skillet Cornbread
Anolon Culinary Team

Southern Skillet Cornbread

Fresh corn and buttermilk, cheese, and a touch of bacon blend with traditional ingredients to make a terrific skillet cornbread that is perfect for breakfast, lunch or dinner.

ByAnolon Culinary Team

Yield: 8 Servings

Ingredients

  • 1 ear fresh corn
  • 2 slices bacon
  • 1 1/4 cup yellow cornmeal, stone-ground
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup flour
  • 2 eggs , lightly beaten
  • 1 1/2 cups buttermilk
  • 1/2 cup pepper jack cheese , freshly grated

Directions

  1. Cut the kernels from the corn cob and reserve.
  2. Add bacon to a nonstick skillet and fry over medium-high heat.
  3. In a bowl, stir together cornmeal, sugar, baking powder and salt.
  4. Mix in flour & stir together.
  5. Remove bacon, chop & reserve.
  6. Pour the rendered fat from the skillet into a dish.
  7. Wipe out skillet & put into a 425°F oven to warm the pan.
  8. In a separate bowl, whisk together eggs and buttermilk.
  9. Stir in rendered bacon fat, chopped bacon, cheese & corn.
  10. Add to dry ingredients & stir until combined.
  11. Pour mixture into the warm skillet & bake for 20-25 minutes.