Buttermilk Cornbread with Bacon
A fluffy cornbread infused with buttermilk and smoky bacon for a rich, savory twist on a classic Southern staple. This quick recipe, ready in about 45 minutes, pairs cornmeal, flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups cornmeal
- 1 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large eggs
- 1/4 lb, crumbled bacon
- 1/4 cup, chopped chives
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, mix 1 1/2 cups cornmeal, 1 cup flour, 1 tsp baking powder, and 1 tsp salt.
- Step 2: In a separate bowl, whisk 1 cup buttermilk and 1 large egg until combined. Fold into the dry ingredients until just mixed.
- Step 3: Stir in 1/4 lb crumbled bacon and 1/4 cup chopped chives. Pour batter into a greased 8-inch square baking dish.
- Step 4: Bake for 20-25 minutes until golden and a toothpick inserted comes out clean. Let cool slightly before serving.
