Smoky Bacon Cheddar Cornbread

 In Bread, Recipes

Submitted by: Tyler Scheidt

This recipe won 1st place in the cornbread category of the Sev1Tech 2015 Chili and Cornbread Cook-off! When I set out to re-invent cornbread, I thought to myself, why not combine two of the best ingredients known to man? Bacon and cheese. This cornbread is heavy, rich, and will probably raise your cholesterol a few points. It makes a great comfort food and I encourage everyone to share it at a family event. It never fails to put a smile on every face!


  • 1 pound Applewood smoked bacon
  • 2 eggs, beaten
  • 1 ½ cups buttermilk self-rising cornmeal mix
  • 1 large can cream style corn (15 oz. approx.)
  • ½ cup sour cream
  • ¼ cup vegetable oil
  • 2 cups shredded sharp Cheddar cheese
  • ½ cup heavy cream

Instructions – Baking the Bacon:

  1. Preheat oven to 400 degrees F
  2. Line a rimmed baking sheet with foil and evenly space out bacon strips
  3. Bake for 10-15 minutes
  4. Flip bacon with tongs. Bake for another 10 minutes, or until the bacon is cooked to your preference.
  5. Remove from oven and set on a paper towel-lined plate to cool
  6. When cool, chop up the bacon into bits. (I prefer smaller bits so each piece of bread is even)

Instructions – Cornbread:

  1. Raise the oven temperature to 425 degrees. Grease a 10-inch deep dish pan.
  2. Combine eggs, corn meal mix, creamed corn, sour cream, heavy cream, and oil. Pour half of the corn meal mixture into the greased pan.
  3. Sprinkle evenly with bacon and 1 cup of cheddar cheese. Pour remaining mixture on top. Save 1 cup of cheese for the end.
  4. Bake for 30 minutes and remove from oven. Sprinkle with remaining 1 cup of cheddar cheese. Return to oven for 5 minutes to melt.

Let cool 10 minutes and enjoy!

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