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Breads, Quick Breads and Rolls Side Dishes

Bacon Cheddar Skillet Cornbread

My kids go crazy for cornbread. I have to admit, I love it too, but sometimes I crave a more grown up version.

If grown up means lots of smoky bacon and tons of cheddar cheese, I have definitely got you covered with this recipe.

Should I also tell you I am obsessed with this cast iron skillet my husband bought me for Christmas? I cannot get enough of it. I have been using it for everything and find myself craving recipes to just have the chance to use it. It is my new favorite thing in the kitchen.

Of course cornbread is the perfect excuse to use it. Especially a cornbread that has loads of bacon and cheese in it! Shall we put some jalapeños on top?

Yes we should!

(Okay, I only did half since my kids would not touch a jalapeño. I am not as much of a cornbread rebel as I was claiming to be I suppose!)

This cornbread is the perfect combination of salty and sweet and has a texture that is moist, yet crumbly. If your mouth is watering, you have a good reason to!

I am serving this with some of my favorite coleslaw and a delicious barbecue chicken recipe coming soon! The perfect summer … or anytime dinner!

Bacon Cheddar Skillet Cornbread
2 cups stone ground corn meal
2 cups whole wheat pastry flour
2 tsp salt
1/3 cup sugar
2 tbsp baking powder
2 cups buttermilk
2 eggs
1 1/2 cups butter, melted and slightly cooled
6 slices of bacon, cooked and crumbled
1 1/2 cups freshly grated cheddar cheese
jalapeños, optional
extra sugar for sprinkling, optional
honey butter, optional

Preheat oven to 425 degrees. In a large bowl, mix together corn meal, flour, salt, sugar, and baking powder. In a small bowl, whisk together eggs and buttermilk. Add the melted butter and whisk together. Add the wet ingredients to the dry and stir JUST until combined. DO NOT over mix. Fold in the bacon and the cheese and pour the very thick mixture into a 12 inch cast iron skillet. Top with jalapeños if desired. Bake at 425 degrees for 30 minutes. Check to make sure it is baked through. Take out to cool. Sprinkle sugar on top or slather with honey butter. Best if served warm, but delicious any way!

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Heather

5 Comments

« Chocolate Covered Frozen Banana “Lollipops”
Southern Style Cole Slaw »

Comments

  1. T. McCarthy says

    August 1, 2015 at 4:30 am

    Yum! That looks delicious! Can't wait to try this!

    Reply
  2. Josephine Svec says

    August 2, 2015 at 7:52 am

    Guess Ill have to have some breakfast company

    Reply
  3. Heather @ Girl and Her Kitchen says

    August 5, 2015 at 11:39 am

    Let me know how you like it!

    Reply
  4. Heather @ Girl and Her Kitchen says

    August 5, 2015 at 11:39 am

    This comment has been removed by the author.

    Reply
  5. Heather @ Girl and Her Kitchen says

    August 5, 2015 at 11:39 am

    totally company worthy! 🙂

    Reply

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Heather

I am a midwestern girl who grew up in the big city, but now enjoys her days as a stay at home mom in the suburbs. Who says spending time in the kitchen has to be boring? I hope to inspire your family kitchen with some new ideas, fun recipes and great tips.

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Hey! I am the GIRL in the kitchen and I am so glad you decided to visit. Love to cook and eat? You will find some great recipes on this site, whether you are looking to eat healthy, splurge on a dessert, make dinner or host a party-I have it all! Sometimes I’ll give you a story along with my recipe, other times, I want to take you straight to the food!  Whatever the reason that you decided to visit, I am so glad you joined me in the kitchen! Feel free to take a look around the site, and please…stay awhile!

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