Bacon-Cheddar Cornbread

By jenlin

Ingredients

• 6 slices thick-cut bacon, cut into 1⁄2-inch pieces
• 1 cup chopped yellow onion
• 1/2 cup fresh or frozen corn kernels
• 2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt, divided
• 1 1/4 cups shredded sharp yellow Cheddar cheese, divided
• 2 cups whole buttermilk
• 2 large eggs
• Garnish: cooked and crumbled bacon

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 400°. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tablespoons drippings from skillet; reserve remaining drippings.
Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tablespoons 
reserved drippings to skillet; reduce 
heat to medium-low.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Stir in 
1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, 
and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining 
½ teaspoon salt in skillet. Carefully pour batter into hot drippings. 
Top with remaining ¼ cup cheese.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.