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Buttermilk Bacon Cornbread

Buttermilk Bacon Cornbread

Servings 12


  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs room temperature
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 5 - 6 strips cooked bacon crumbled


  • Preheat oven to 375 degrees. Grease a 10 inch cast iron skillet.
  • Melt the butter in a medium size saucepan, remove from heat as soon as the butter is melted. Whisk in the sugar until well incorporated. Add the eggs, whisk until well blended.
  • Pour the buttermilk into a small bowl, add the baking soda, stir to combine. Add the buttermilk/baking soda mixture to the pan with the melted butter, stir to combine . Add the cornmeal and flour into the pan, whisk until incorporated and there are few (if any) lumps in the batter. Pour the batter into your prepared pan. Sprinkle crumbled bacon over top of the batter. Bake 25 to 30 minutes until golden brown and tooth pick comes out clean.