Dressed Up Skillet Cornbread

Happy Friday! I have some exciting news to announce: I’ve been nominated for the Country Living Blue Ribbon Blogger Awards! I’m thrilled to have been nominated – whoever put my name in, thank you so much! I owe you a million cookies. The winners will be decided upon by the judges next week, but there is a second part of the awards where readers can vote for their favorite blogs! That’s where you all come in – I would be eternally grateful if you could go to the Country Living Blogger Awards website and vote for me under the cooking category! The winner will be featured in an issue of Country Living magazine and attend an awards ceremony here in New York City. I’ll be reminding you again to please help me win this award, so I hope you don’t get too sick of hearing about it! Again, you can vote for me here, and let me know if you do so that I can thank you!

Awards aside, let’s get down to business, which today means cornbread. Buttery, delicious cornbread. I wanted to do something a little different with the bounty of corn Kramer and I have been going through this summer, and seeing as how I had never made my own cornbread before, here we are! I wanted to dress it up a bit, so I added in some fresh summer corn, crispy bacon, and savory scallions. The combination is absolute perfection, and pairs beautifully with any meal of the day – serve it with eggs in the morning or with chili in the evening. The fresh corn really makes it pop, and adds not only a welcome crunch but also a bit of natural sweetness. This isn’t your typical cornbread, but then again, who wants typical? If you don’t have a cast iron skillet, that’s fine – any oven proof skillet will do, but you should really pick up a cast iron pan if for no other reason than it looks so pretty with some fluffy cornbread in it, don’t you think? I hope that everyone has a lovely Labor Day weekend and don’t forget to vote for me!

Dressed Up Skillet Cornbread
Your ingredients.

Dressed Up Skillet Cornbread
Remove the kernels from the ears of corn and set aside.

Dressed Up Skillet Cornbread
Cook your bacon in your skillet until crisp.

Dressed Up Skillet Cornbread
Place on a paper towel on a plate to drain.

Dressed Up Skillet Cornbread
Cook your scallions in the same pan for a minute or so, until softened, then set aside.

Dressed Up Skillet Cornbread
Whisk together your dry ingredients, then add in the milk, egg, and butter.

Dressed Up Skillet Cornbread
Fold in the bacon, scallions, and corn, then spread into your skillet and bake at 425 degrees for 8-10 minutes, until set. Allow to cool and serve.

Dressed Up Skillet Cornbread

Dressed Up Skillet Cornbread
Cook time: 
Total time: 
Serves: 8-10
  • 8 slices thick-cut bacon, diced
  • 1 tablespoon olive oil or vegetable oil
  • 3 scallions, sliced thinly
  • 1½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1 egg, room temperature
  • 1 cup buttermilk (regular milk works well, too)
  • 5 tablespoons unsalted butter, melted
  • 2 ears of corn, corn removed from the ear
  1. Preheat your oven to 425 degrees F. Start by cooking your bacon. Heat your 10-inch cast iron skillet (or another oven proof skillet) over medium-high heat and add in a tablespoon of oil. Dice your bacon and add it to the skillet, cooking for 5-8 minutes, until the bacon is crispy. Remove with a slotted spatula and place on a plate lined with paper towels to drain. Add the sliced scallions to the bacon fat and cook over medium-low heat until softened, then place back on the plate with the bacon. You can keep your skillet over medium-low heat to keep it warm, or place it in the oven, while you prepare the rest of your ingredients. It's important to keep it hot, though, so the cornbread cooks quickly and evenly.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt and set aside. In the bowl of your mixer, whisk together the egg and buttermilk (or regular milk). Gradually add in the cornmeal mixture until just moistened, then add in the butter and mix until just combined. Fold in the bacon, scallions, and corn kernels, then carefully spread the batter into your warm skillet, being careful not to touch it with your bare hands accidentally (as I am known to do).
  3. Place the cornbread in the oven for 8-10 minutes. It will bake very quickly, so be careful not to overdo it. The cornbread will rise and be bright yellow - the top shouldn't be golden or anything, just make sure that it's set and that it doesn't wiggle too much if you move the skillet a bit. Remove from the oven and allow to cool for 10-20 minutes before slicing and serving.


28 Responses

  1. Megan says:

    OOh yum. This corn bread is totally dressed up. If I was corn bread, I’d always want to wear a fresh corn, bacon, scallion outfit. :)

    And congrats on the nomination! I hope you win!

  2. jenn says:

    You had me at corn and then more at bacon :)

  3. Awesome dish and super-congrats on the nomination. You got my vote!

  4. Anthony says:

    Oh, this cornbread looks really good. And it gives me a reason to finally buy a cast-iron pan.

    Oh, and vote duly cast for “Crepes of Wrath.” :)

  5. I totally just voted for you! Yipee! I hope you win!

  6. Chris says:

    There’s one more vote for you! :-)

  7. Lynne says:

    Best of luck on the nomination- you deserve it!
    When will the final decision be made? I’ll post a notice on my blog and urge everyone to vote for you “early and often!”
    You have the best food blog I’ve ever seen, and we make many of your recipes often at my house. They never disappoint!

  8. Elizabeth M. says:

    i voted for you! i follow a lot of cooking blogs, but yours is my fav. hey, do we vote everyday or just once?

  9. SuzyMcQ says:

    I happily voted for you. Wish I could say that I nominated you, because of would have, had I known. I thoroughly enjoy each and every recipe you present and appreciate all the time and effort and care you put into every single blog entry.

    Best of Luck. Fingers crossed.

  10. Jennifer says:

    I always add a little fat (oil) to my cast iron skillet when I am getting it preheated, it gives the cornbread the most -amazing- crust, like a corn fritter or something. Absolutely wonderful. I may just attempt this cornbread recipe the next time I make chili, thanks for the idea.

  11. Kimberly says:

    I voted for you. Good luck!

  12. Congrats on your nomination! Cornbread always tastes better cooked in a skillet! Love your twist.

  13. Jenn says:

    More than happy to give you another vote!

    Man, I’ve never been a huge fan of cornbread but this recipe makes me want to reconsider my position.

  14. Kate says:

    Happily voted for you. I’ve been reading your blog since 2008!

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