Sweet Cornbread with Bacon and Cheddar
Make 5 mouth-watering breakfasts out of this brown sugar-black pepper bacon
Nathan Congleton / TODAY
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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 


    • 1¼ 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 (see link above for recipe)
    • 1½ teaspoons kosher salt
    • 3⁄4 teaspoon baking soda
    • 1⁄2 teaspoon black pepper
    • 1¼ cups buttermilk
    • 1⁄4 cup vegetable oil
    • 2 large eggs
    • 2 tablespoons unsalted butter
    • 2 tablespoons honey


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.

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