Bacon Cornbread with Cheddar and Scallions

A savory, golden cornbread infused with crispy bacon, sharp cheddar, and fresh scallions. The tender crumb is balanced by smoky bacon notes and bright scallion flavor, making it ideal for breakfast, brunch, or as a hearty side dish.

Preparation Details

• Total Time: 1 hour 30 minutes

• Servings: 8–10 slices (adjust based on pan size)

Ingredients

• 12 slices thick-cut bacon (about 1 pound)

• ¼ cup plus 1 teaspoon extra-virgin olive oil

• 2 cups chopped scallions (from about 4 bunches)

• Kosher salt (for seasoning)

• Butter, for greasing the pan

• 1 cup medium-grind stone-ground cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 cup whole milk (room temperature recommended)

• 1 egg, beaten

• 1 tablespoon honey

• 8 ounces extra-sharp Cheddar, grated (about 2 cups)

Step-by-Step Preparation

Step 1: Cook the Bacon

Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Arrange bacon strips in a single layer on the rack. Bake until crispy, 20–25 minutes. Transfer to a plate to cool. Once cooled:

• Set aside 5 whole bacon strips for garnish.

• Chop the remaining bacon into small pieces (about 1 cup).

Step 2: Sauté the Scallions

In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add chopped scallions and a small pinch of salt. Sauté, stirring occasionally, until softened and lightly browned in spots (about 5 minutes). Transfer to a bowl and set aside.

Step 3: Prepare the Dry Ingredient Mix

Grease an 8-inch round springform pan or cake pan with butter. In a large mixing bowl, whisk together cornmeal, flour, baking powder, and ½ teaspoon kosher salt until evenly combined.

Step 4: Mix the Batter

In a separate bowl, combine milk, beaten egg, honey, and ¼ cup olive oil. Whisk until smooth. Pour this wet mixture into the dry ingredients and stir gently until just combined (do not overmix to avoid toughness). Fold in chopped bacon, sautéed scallions, and grated Cheddar.

Step 5: Assemble and Bake

Pour the batter into the prepared pan and spread evenly with a spoon. Arrange the reserved 5 bacon strips on top, trimming as needed to fit. Bake until golden-brown and a toothpick inserted into the center comes out clean, 40–45 minutes.

Step 6: Cool and Serve

Let the cornbread cool in the pan for 5 minutes. Run a kitchen knife around the edges to loosen, then transfer to a wire rack to cool slightly. Slice and serve warm.

Chef’s Notes

• Pan Adaptation: For even heat distribution, use a 10-inch cast-iron pan instead of a springform pan.

• Bacon Management: Undercook the top bacon strips by 2–3 minutes (aim for "just crispy") to prevent burning during baking.

• Leftover Flavor: The cornbread develops deeper flavor when stored in an airtight container at room temperature overnight.

• Texture Enhancements: Substitute 1 cup melted, cooled lard (mixed with 1 tablespoon melted butter) for olive oil for richness.

• Gluten-Free Option: Use high-quality legume-based flour (e.g., chickpea) for texture; rice/potato flours may result in a drier crumb.

• Sweetness Swap: Replace honey with maple syrup for a richer, more robust sweetness.

• Vegetable Add-Ons: For variation, fold in 1 cup sautéed poblano peppers and 1 cup fresh corn kernels.

Reader Feedback

• "I used a 10" cast iron pan and it cooked evenly throughout and was perfectly browned. Slightly undercook the top bacon to avoid burning."

• "Half recipe in a 7" springform for 30 minutes—ideal for two!"

• "Substitute maple syrup for honey and add sautéed poblano + fresh corn for a spicy twist."

• "Good-quality bacon and sharp cheddar elevate the flavor. Leftovers taste even better the next day!"

Enjoy this comforting cornbread, versatile for breakfast, lunch, or a casual snack!