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Sweet Cornbread with Bacon and Cheddar

COOK TIME
50 mins
PREP TIME
15 mins
SERVINGS
9
RATE THIS RECIPE
(10)
Make 5 mouth-watering breakfasts out of this brown sugar-black pepper bacon
Bacon cornbread. Make 5 mouth-watering breakfasts out of this brown sugar-black pepper bacon.Nathan Congleton / TODAY
COOK TIME
50 mins
PREP TIME
15 mins
SERVINGS
9
RATE THIS RECIPE
(10)

Ingredients

  • cups all-purpose flour
  • 1 cup fine cornmeal
  • 3 ounces cheddar cheese, shredded (about 3⁄4 cup)
  • 2⁄3 cup granulated sugar
  • 1⁄2 cup roughly chopped Brown Sugar-Black Pepper Bacon (page 113)
  • teaspoons kosher salt
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon black pepper
  • cups buttermilk
  • 1⁄4 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • Chef notes

    Cornbread is probably one of my guiltiest pleasures in the world. If this rendition seems like it contains a lot of sugar, it's because it does — I just love the sweet and salty interplay between the sugar and the Brown Sugar-Black Pepper Bacon!

    RECIPE: Brown Sugar-Black Pepper Bacon

    Equipment needed: 2-inch-deep, 9-inch square pan 

    Preparation

    Preheat the oven to 375°F. Generously grease a 2-inch-deep, 9-inch square pan with the butter.

    Meanwhile, stir together the flour, cornmeal, cheese, sugar, bacon, salt, baking soda, and pepper in a medium bowl.

    Whisk together the buttermilk, oil, and eggs in a separate bowl. Fold the buttermilk mixture into the flour mixture, and transfer the batter to the prepared pan. Bake until a tooth pick or fork comes out clean, about 35 minutes. Spread the butter over the top, and cut into 9 squares; serve with the honey.

    Cut the cornbread into cubes before freezing for easy reheating.