Bacon Cornbread With Cheddar and Scallions

Recipe Metadata

• Total Time: 1½ hours (preparation: 20 minutes | baking: 30–40 minutes)

• Rating: 4/5 (160 reviews)

• Comments: 11 comments

Description

This Bacon Cornbread With Cheddar and Scallions delivers a harmonious balance of savory depth and subtle sweetness, elevated by crispy bacon, sharp extra-sharp Cheddar, and fragrant sautéed scallions. The batter is rich and moist, with a golden crust that pairs beautifully with brunch dishes like eggs, sautéed vegetables, or breakfast sausages, or as a hearty companion to chili. Its versatility and make-ahead convenience make it a crowd-pleaser for any occasion.

Ingredients (serves 8–10)

• For the cornbread:

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon fine sea salt

• 1 tablespoon granulated sugar

• 2 large eggs, room temperature

• 1 cup whole milk (or buttermilk for enhanced tang)

• ½ cup unsalted butter, melted and slightly cooled

• 6 strips bacon (adjust for thickness preference)

• 1 cup extra-sharp Cheddar cheese, shredded

• 3 scallions (white and light green parts thinly sliced; 2 green parts reserved for garnish)

• 1 tablespoon unsalted butter (to sauté scallions)

Instructions

1. Preheat & Prep: Preheat oven to 400°F (200°C). Grease a 9×9-inch square baking pan with butter or cooking spray; line with parchment paper for easy removal (optional).

2. Cook Bacon: In a large skillet over medium heat, cook bacon until crispy (8–10 minutes). Transfer to a paper towel-lined plate to drain. Once cool, crumble into ¼-inch pieces. Reserve 2 tablespoons of bacon fat in the skillet for sautéing scallions.

3. Sauté Scallions: In the same skillet with bacon fat, add 1 tablespoon butter and melt over medium heat. Add the thinly sliced white and light green scallion parts; sauté for 2–3 minutes until softened. Remove from heat and set aside to cool slightly.

4. Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until thoroughly combined.

5. Wet Ingredients: In a separate bowl, whisk eggs until smooth. Add milk and melted butter, stirring to blend.

6. Combine & Fold: Pour wet ingredients into dry ingredients, stirring gently until just combined (a few lumps are acceptable to avoid overmixing). Fold in crumbled bacon, shredded Cheddar, and sautéed scallions.

7. Bake: Transfer batter to the prepared pan. Top with reserved green scallion slices and any remaining shredded Cheddar for extra richness. Bake for 25–30 minutes, or until a toothpick inserted into the center emerges with moist crumbs (not wet batter). The top will be golden brown and lightly puffed.

8. Rest & Serve: Remove from oven and let cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.

Notes

• Make-Ahead: For gatherings, bake up to 24 hours in advance. Wrap tightly in foil and reheat at 350°F (175°C) for 15–20 minutes to restore moisture.

• Bacon Variations: Thinly sliced bacon creates a delicate, crunchy texture; thick-cut bacon adds a more substantial, meaty bite. Adjust cooking time for thickness.

• Serving Suggestions: Pair with sunny-side-up eggs, chili, or maple syrup for a balanced breakfast or brunch spread.

This cornbread’s savory complexity and moist crumb ensure it stands out as a centerpiece for any meal, whether shared casually or for a special occasion.