Loaded Skillet Cornbread

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Serves: 12
Prep Time: 30 minutes
Cook Time: 25+ minutes

What You Need

  • 5 tablespoons Unsalted Butter (+2 for greasing pan)
  • 3 ounces of bacon, 3-4 pieces cut into bite sized pieces
  • 2 cups sweet corn kernels, thawed from frozen or cut fresh
  • 4 green onions, chopped
  • 1 cup all purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 tablespoon sugar
  • 1/2 cup of sharp cheddar cheese

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What You Do

  1. In a 10 inch cast iron skillet over medium heat melt 5 Tablespoons of butter until frothy. Once the butter is completely melted add the bacon and cook until all the fat is rendered and the bacon is crispy, about 7 minutes.
  2. While the bacon is cooking, mix all the dry ingredients, flour, cornmeal, baking powder, salt, pepper, and cayenne together in a large bowl.
  3. Once the bacon is fully cooked, add the corn, green onions and cook until the corn is tender and green onions are fragrant.
  4. Remove the bacon mixture from heat and let cool.
  5. In a medium bowl, whisk the two eggs until no streaks remain.
  6. To the bowl with the eggs, add sour cream, milk, & sugar. Mix together.
  7. With a silicone spatula make a well in the center of the dry ingredients. Pour in the wet ingredients, followed by the cooled bacon mixture, and cheese. Reserve the skillet for baking the cornbread. Gently mix with the spatula, folding from the center and working around the bowl until everything is evenly combined.
  8. Heat the skillet over medium heat and melt the remaining 2 Tablespoons of butter until frothy. Pour the batter into the skillet and smooth the top with an offset spatula. Transfer the skillet to the oven and bake for 25 - 30 minutes. Let cool for 10 minutes before serving.


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