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.
- Yield: 8 Servings
- Cuisine: American
- Course: Side Dish
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
- Cut the kernels from the corn cob and reserve.
- Add bacon to a nonstick skillet and fry over medium-high heat.
- In a bowl, stir together cornmeal, sugar, baking powder and salt.
- Mix in flour & stir together.
- Remove bacon, chop & reserve.
- Pour the rendered fat from the skillet into a dish.
- Wipe out skillet & put into a 425°F oven to warm the pan.
- In a separate bowl, whisk together eggs and buttermilk.
- Stir in rendered bacon fat, chopped bacon, cheese & corn.
- Add to dry ingredients & stir until combined.
- Pour mixture into the warm skillet & bake for 20-25 minutes.