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Spring Onion Cheddar Bacon Cornbread

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Spring is a funny time of year. One day it’s 75 and sunny and the next, it’s in the 30s and raining. With this drastic swing in the weather, you will experience an equal swing in your appetite. One day you may yearn for outdoor grilling season to begin. The next day, you may crave a warm bowl of soup.

Fortunately, Spring Onion Cheddar Bacon Cornbread is a side dish perfect for whatever Spring weather you have this weekend! Grilling this weekend? Serve a slice with Pineapple and Rum Brined Pork Tenderloin or whatever you are grilling this weekend! If cool and gloomy is more of your forecast, try it with a bowl of Golden Onion Soup .  Want to keep it simple? Try eating the cornbread hot out of the oven with a pat of butter. However you choose to eat Spring Onion Cheddar Bacon Cornbread, you can’t go wrong!

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Spring Onion Cheddar Bacon Cornbread

Serves 8
6 Tablespoons unsalted butter, divided
2 Tablespoons bacon drippings
1 1/2 cups stone ground plain yellow cornmeal
1/2 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon dry thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse ground black pepper
8 slices bacon, cooked, cut into bite-sized pieces
8 ounces of sharp cheddar cheese, grated
1 1/2 cups chopped spring vidalia onions, white and green parts (or use scallions)
1 cup chopped green bell pepper
1 1/4 cups buttermilk
2 large eggs, beaten
1. Preheat the oven to 400 degrees. Put 4 Tablespoons of butter and the bacon drippings into a seasoned 12 inch cast iron skillet. Place the skillet in the oven. Remove the skillet from the oven when the bacon drippings and butter have melted together.
2. Meanwhile, put the cornmeal, flour, baking powder, baking soda, salt, thyme, cayenne pepper, and pepper into a large bowl. Stir until the ingredients are well mixed. Add the bacon pieces and cheddar cheese. Stir the mixture until well blended. Set the bowl aside.
3. Add the remaining 2 Tablespoons of butter to a medium non-stick skillet. Turn the heat to medium. Add the spring onions and green pepper. Cook the vegetables, stirring frequently, until they begin to soften, about 2 to 3 minutes. Remove the vegetables from the heat.
4. In a bowl or large glass beaker, add the buttermilk and eggs. Stir to blend. Add the cooked vegetables to the milk mixture. Stir to blend. Pour the wet ingredients over the dry ingredients. Stir the cornbread mixture just until a smooth batter forms.
5. Pour the batter into the hot skillet and return it to the oven. Bake the cornbread for 20 to 25 minutes or until light golden brown on the top. Cool the cornbread in the pan for 15 minutes. Serve the cornbread warm or at room temperature.

Recipe ©Sally James Mathis
Photography ©Taylor Mathis

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  1. I’m from Chattanooga, which is less than an hour away from where Lodge is manufactured. Cornbread not made in a cast iron skillet is a sacrilege. This looks so delicious!

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