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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/09/02/dressed-up-skillet-cornbread/