I recently made sausage gravy with buttermilk biscuits and immediately wanted a hearty, comforting cornbread to go with it. Tired of dry, crumbly versions, I developed this skillet cornbread recipe so the center stays moist while the edges crisp up beautifully. It’s loaded with bacon, sharp cheddar, green onions, and plenty of whole-kernel corn—every bite is rich and satisfying.
I prefer to bake this cornbread in a 12-inch cast iron skillet. While I mix the batter, I like to melt 1/4 cup of butter in the skillet on the stovetop so the pan is hot when the batter goes in. The melted butter prevents sticking and helps create a golden, crispy edge that contrasts perfectly with the tender interior.
This cornbread is hearty enough to feel like more than just a side—it can complement a bowl of chili or a thick stew, and it also pairs nicely with BBQ chicken or ribs. Leftovers store well in the refrigerator and remain almost as delicious the next day, making it a great make-ahead option.
The combination of textures and flavors—sweet corn, smoky bacon, melty cheddar, and bright green onions—gives this cornbread a full, balanced profile. It’s quick to pull together and bakes in under 30 minutes, so it’s ideal for weeknight dinners or for feeding a crowd.
Below are a few other cornbread variations if you want to experiment with different flavors and formats.
- Cornbread Jalapeno Poppers
- Cornbread Mini Muffins
- Cast Iron Skillet Cheddar Cornbread
Skillet Cornbread with Bacon Cheddar and Green Onions
Ingredients
- 1/4 cup butter
- 1 cup corn meal
- 1 cup flour
- 1/4 cup white sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 1/2 cups milk (regular or buttermilk)
- 1/4 cup oil
- 1 1/2 cups whole kernel corn (frozen or canned)
- 1 1/2 cups grated cheddar cheese
- 10 slices cooked bacon , crumbled
- 6 green onions , thinly sliced
Instructions
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Preheat the oven to 425°F.
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Place 1/4 cup butter in a 12-inch cast iron skillet and heat on medium until the butter melts and begins to bubble.
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In a bowl, whisk together the corn meal, flour, sugar, baking powder, and salt.
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Mix in the egg, milk, and oil until just combined. A whisk helps blend the wet ingredients into the dry evenly.
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Fold in the corn kernels, grated cheddar, crumbled bacon, and sliced green onions.
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Pour the batter into the hot skillet with the melted butter and spread it evenly.
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Bake for about 25–27 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
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Nutrition
Per serving:
Nutrition Disclaimer