Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Buttermilk Corn Bread that's packed with crispy bacon and zesty green onions! Imagine cutting into a golden, perfectly baked slice that's simultaneously tender, savory, and bursting with irresistible flavors. This isn't just another cornbread recipe - it's a game-changing side dish that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Instructions
- Preheat the oven to 425°F (218°C). Place a 9-inch cast iron skillet or square baking pan in the oven while preheating to ensure it gets hot.
- Cook bacon in a skillet over medium heat until crisp and golden brown. Drain on paper towels and finely crumble once cooled. Set aside.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then mix in buttermilk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Lumps are okay and will ensure a tender cornbread.
- Carefully remove the hot skillet from the oven and lightly grease with butter or cooking spray.
- Fold the crumbled bacon and chopped green onions into the cornbread batter.
- Pour the batter into the hot skillet, spreading it evenly to the edges.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the skillet for 10 minutes before slicing and serving warm.
Tips
- Always preheat your skillet or baking pan to ensure a crispy, golden exterior.
- Don't overmix the batter - lumps are your friend for achieving a tender texture.
- Use room temperature eggs and buttermilk for better ingredient integration.
- For extra richness, consider using bacon fat instead of butter when greasing the pan.
- Let the cornbread rest for 10 minutes after baking to allow it to set and become easier to slice.
- Serve warm with a pat of butter for maximum deliciousness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 60mg
