Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb bacon, chopped; 2 tablespoons garlic, minced; 4 jalapenos, seeded and diced; 3 cups cornmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons salt; ½ teaspoon black pepper, freshly ground; 3 cups buttermilk; 2 large eggs, lightly beaten; 10 tablespoons unsalted butter, melted

Servings: persons

12 lb bacon, chopped
2 tablespoons garlic, minced
4 jalapenos, seeded and diced
3 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
½ teaspoon black pepper, freshly ground
3 cups buttermilk
2 large eggs, lightly beaten
10 tablespoons unsalted butter, melted

1
Preheat the oven to 450 degrees F.
2
Brown the chopped bacon in a 10inch cast iron skillet.
3
Add the garlic and jalapeno and saute until softened using the bacon fat.
4
In a bowl, combine the cornmeal, baking powder, baking soda, salt and pepper and mix well.
5
In another, smaller bowl, combine the buttermilk, eggs and melted butter.
6
Add the wet ingredients to the dry and stir until just combined.
7
Quickly pour the cornmeal batter into the skillet.
8
Bake for 25-30 minutes or until the cornbread is firm and golden brown on the top.
9
Let it sit for 5 minutes and then cut into wedges and serve with hot butter on the side.

9072

kcal

Calories

745

Fat

Carbs

518

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb bacon, chopped, 2 tablespoons garlic, minced, 4 jalapenos, seeded and diced, 3 cups cornmeal, and more.

Yes, Skillet Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Cornbread

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