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Bacon Chive Cornbread


From Cooking with Paula Deen, Sept/Oct 2007

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Rate this recipe 4/5 (2 Votes)


  • 1 (1-pound) package bacon
  • 1 large sweet onion, chopped
  • 2 1/2 cups self-rising yellow cornmeal mix
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 cups buttermilk
  • 3 large eggs, lightly beaten
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper



Step 1

1.Preheat oven to 350°.
2.In a 10-inch cast-iron skillet, cook bacon over medium heat until crispy. Crumble and set aside, reserving grease. Place skillet in oven to heat.
3.In a separate small skillet, cook onion over medium-high heat until onion begins to brown.
4.In a large bowl, combine cornmeal mix, flour, and sugar.
5.In a small bowl combine buttermilk and eggs. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in bacon, onion, cheese, chives, salt, and pepper; mix well. Pour batter over reserved bacon grease in preheated skillet. Return to oven, and bake 30 to 35 minutes or until golden brown or until a wooden pick inserted in center comes out clean.

Makes 1 cornbread

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