Bacon and Chive Cornbread

There are times you want food to stick to your ribs. Hearty, flavorful, and dense. It is a cornbread unlike the light and fluffy cornbread that you might get at your local restaurant. This cornbread has mass. Not only is it perfect for sopping up sauce from a great barbecue dinner, but your leftovers can be used as a great breadcrumb, simply crumbled, dried, and used for any batter needs. We will explore that one later, but let’s get started on this cornbread that will fill you on one slice.

Bacon and Chive Cornbread Recipe
Ingredients:

  • 2 cups of course, yellow, cornmeal
  • 1 cup of all purpose flour
  • 3 tbsp white sugar
  • 2 tsp baking powder
  • 2 tsp salt
  • 4 eggs
  • 2 cups of whole milk
  • 1/4 cup of chopped chives
  • 6 slices of smoked bacon, rough chopped
  • Honey, optional

This bread is really easy to make. Basically a quick batter, a quick preheat, and wait. Sounds great right? Begin by preheating your oven to 375 degrees. In the meantime, heat a cast iron skillet on medium-low heat, and add the bacon. Cook until the bacon is done, being careful not to burn. I mean who likes either the smell of burnt bacon, or the taste? Go low and slow on the bacon. The pan will love you and so will your guests. Remove the bacon from the skillet and let drain on some paper towel.

Next, get two bowls ready as we are going to add the dry and the wet and make a great batter. First the dry. Add all of the dry ingredients and mix really well. In your other bowl, beat the eggs and add the milk, mix well. Pour the wet bowl into the dry bowl, and mix with a wooden spoon until thoroughly mixed.

Now is the time to crumble your bacon and mix it into your batter. Toss the chives in there and mix as well.

Brush the bacon grease around the skillet before adding the batter. Place in the preheated oven and bake for 25 minutes, or until a light, golden brown.

The fun thing is you can serve the skillet on a hot plate, and serve rustic style. Fun for everyone, however be careful on the heat of the skillet as it retains the heat. Drizzle with honey, and get in there. Dense and delicious, and another take on cornbread.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Bacon and Chive Cornbread”

  1. I love how you added bacon and chives to the cornbread. I like adding fresh corn and cheddar cheese to mine and sometimes roasted red bell peppers if I have them on hand. SO yummy!

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