Skillet Cornbread With Bacon and Chives Recipe #139876
Got this recipe off another website and originally I made it on the campfire, but dont try it unless you are campfire cooking savvy cause it does get tricky. Best done on a grill and with a cast iron skillet. This is great for breakfast with cheesy eggs, hash browns and a big slab of grilled ham, or with a big bowl of cheesy potato soup for lunch or supper! Any leftovers make a great addition for stuffing too. I have also added any leftover corn to the batter for added flavor.
by LAURIE
45 min | 20 min prep
SERVES 8
- 4 slices bacon
- 2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons finely chopped fresh chives
- 3 large eggs
- 1 cup milk
- 1/4 cup sour cream
- In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally.
- Drain the bacon on paper towels.
- Pour off and discard all but 2 tablespoons of bacon fat in the skillet.
- In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives.
- Mix well.
- In another large bowl, combine the eggs, milk, and sour cream.
- Whisk to break up the eggs.
- Pour the milk mixture into the cornmeal mixture.
- Mix with a wooden spoon until well combined.
- Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly.
- Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking.
- Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
- Serve at room temperature.
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5 stars