Bacon Cheddar Cornbread | Emeril Lagasse
This recipe was inspired by Emeril's wife, Alden, whose grandmother always cooked her cornbread in a cast-iron skillet. Emeril kicks it up a few notches by adding cheddar cheese and bacon.
BACON-CHEDDAR CORNBREAD
SERVES 6 TO 8
1/4 pound bacon, chopped
2 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
¼ cup sliced green onion tops
1 1/2 cups buttermilk
1 large egg, lightly beaten
4 tablespoons melted unsalted butter, plus more butter, for serving
Preheat the oven to 450 degrees.
Set a 10-inch cast-iron skillet over medium heat and add bacon. Cook bacon, stirring often, until fat has rendered out, and meat is caramelized, 5 to 6 minutes. Using a slotted spoon, remove bacon from skillet, and set aside. Transfer skillet to oven.
Meanwhile, in a medium bowl, stir to combine cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, scallions and bacon. In a small bowl, combine buttermilk, egg and melted butter. Add to cornmeal mixture and stir until just combined.
Remove skillet from the oven, and carefully swirl to evenly coat skillet. Working quickly, pour batter into skillet. Bake until firm and golden brown on top, 25 to 30 minutes. Let cool for 5 minutes before turning out onto a cutting board. Cut into wedges and serve hot with butter on the side.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Bacon Cornbread with Black Pepper Honey
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious savory Bacon Cornbread with Black Pepper Honey!
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*** TIME STAMPS ***
00:00 Intro
00:42 Cooking the Bacon
01:12 Making the Cornbread
04:21 Baking the Cornbread
05:00 Making the Black Pepper Honey
05:58 Slicing the Cornbread
06:45 Let's Have a Taste
07:39 Outro
Maple Bacon Cornbread | SAM THE COOKING GUY
Nuff said.
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7:27 Baking instructions
8:05 The Reveal & Serving
9:11 First Bite
9:41 Outro
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Bacon Wrapped Cornbread
Bacon Wrapped Cornbread
This could possibly be the ultimate cornbread recipe. No need to consider cornbread just a side any more, this here is a whole meal by itself. Meat..Vegetables..Bread..
What else do you need?
Weave 16 pieces of bacon
place in 10 inch castiron
place in oven for 10 min at 420°
combine
1 c corn meal
1/2 c floor
2 t baking powder
2 eggs
1 c buttermilk
10 oz cream style corn
6 oz mexicorn
4 oz green chiles
2 c cheese
pour in hot bacon bowl and cook for about 35 min at 420° or until you reach an internal of about 200°. remove from skillet and broil for about 5 min. slice and party down.
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