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cornbread

Bacon, Cheese and Chive Cornbread

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Bacon and corn have always been good mates and this bacon cornbread is set to become your new best friend.

  • Makes : 6-8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 35 mins
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Filling

200 g Woody’s Streaky Bacon
1 C (250 ml) grated mature cheddar
a big handful of chives, chopped

Dry Ingredients

2 C (500 ml) white flour
1 C (250 ml) yellow cornmeal
¼ C (60 ml) brown sugar
2 Tbsp (30 ml) baking powder
1 tsp (5 ml) baking soda
½ tsp (2,5 ml) salt

Wet Ingredients

2 C (500 ml) buttermilk
¼ C (60 ml) melted butter, cooled slightly
3 eggs

To Finish

¼ C (60 ml) melted butter
a handful of chives, chopped

Preheat the oven to 200 ºC. Lay the bacon onto a foil-lined baking tray and bake for 20 minutes until the fat has rendered out and the bacon is crispy. Drain the bacon on some kitchen towel and allow to cool before roughly chopping. Split the bacon into two equal piles.

Turn the oven down to 180 ºC and place a cast iron pan/dish into the oven for 10 minutes to preheat.

In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt and mix well to combine. Add half the bacon, the cheese and the chives and mix to combine.

Whisk the melted butter into the eggs and then whisk the mixture into the buttermilk.

Add the wet ingredients to the dry ingredients and fold gently to combine. Do not over mix the batter.

Carefully remove the cast iron pan from the oven and add a knob of butter. Swirl the pan to evenly coat it in butter then pour in the batter.

Sprinkle the remaining bacon on top then pop the pan into the oven and bake for 35 minutes.

Use a cake tester or toothpick and poke the cornbread to test if it is done. If it comes out clean then it’s ready. Brush with the ¼ cup of melted butter and sprinkle with fresh chives. Serve warm with extra butter on the side and tuck in.