Just look at that fluffy goodness up there. While growing up, my mother always put both cornbread and biscuits on the table every night with dinner. I grew to love cornbread early in life, whether it was with a meal, as the bread for a fresh tomato sandwich, soaked in milk, smothered in honey, and in so many other ways. My mother was minimal in her cornbread recipe with milk and cornmeal, so I’ve kicked it up a notch, which put this cornbread above all others. This is the perfect accompaniment to a plate of pork ribs.
I’ve added creamed corn and sour cream to moisten the cornbread, which can easily become dry in the oven. Buttermilk causes the cornbread to be fluffy because of the vinegar, which should always be used in baking, in my opinion. A cake or bread can be extra fluffy with vinegar. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar to a cup of milk and let sit for about 5 minutes until curdled. Believe me when I say buttermilk makes a difference in baking.
Look at those luscious kernels of corn. And, can you ever have enough bacon? Not in Tennessee, you can’t. I grew up in the same town as the world-renowned Benton’s Smoky Mountain Ham and Bacon, so I can’t think of anything better to add to this recipe. The bacon compliments the sweetness of the cornbread so well. I can’t imagine living in a world without bacon. Can you? Once the batter is made, dice the crispy bacon and fold into the batter.
Fried cornbread, cornbread sticks, cornbread muffins with honey – I sound like Bubba and his shrimp, right? That’s because this bread is so versatile and easy to prepare. This bread is fluffy, delicious, easy, comfortable, flavorful, savory, and sweet. Yes, it’s all that, and you will LOVE this bread. If you try this recipe, let me know! Leave a comment, rate it to help others, and don’t forget to share your dish on social media and tag #southerncooked. Enjoy, my friends!
Southern Cornbread with Bacon
Yield 8-10 wedges
The best tasting sweet and savory Southern cornbread you'll ever experience.
- 1 3/4 cups yellow cornmeal
- 2 tbsp sugar
- 1 large egg, beaten
- 1 cup buttermilk
- 3 tbsp cooking oil
- 1 small container sour cream
- 1 10-ounce can creamed corn
- 5 slices bacon, fried and diced
- bacon grease (drippings) or shortening
- Fry bacon over medium heat until crispy and reserve the grease. Pat bacon dry with a paper towel; dice bacon.
- Preheat oven to 400 degrees. Grease a large cast iron skillet with shortening or bacon grease drippings; place in oven for 3 minutes. Remove skillet from oven, swirl grease in skillet to coat bottom and sides of skillet; remove any excess grease.
- Combine all ingredients except bacon in a medium bowl. Fold in diced bacon. Pour batter into hot skillet.
- Bake at 400 degrees for 20 to 30 minutes or until golden brown and a knife inserted near center comes out clean. Cut into wedges or cubes and serve warm with butter and honey.
Corn Muffins: Prepare as instructed; spoon batter into 12 greased 2 1/2 inch muffin cups, filling cups two-thirds full. Bake in a 400-degree oven about 15 minutes until light brown and a wooden toothpick inserted near center comes out clean. Makes 12 muffins.
Corn Sticks: Prepare as instructed. Generously grease cast iron corn stick pan; heat in the preheated oven for 3 minutes. Carefully fill preheated pan two-thirds full. Bake in a 400-degree oven about 12 minutes or until a toothpick inserted near center comes out clean. Makes 18 to 26 corn sticks.
Serving Size 1 wedge
Amount Per Serving
% Daily Value
Total Fat 12.9 g
Saturated Fat 4.7 g
Cholesterol 34 mg
Sodium 268 mg
Total Carbohydrates 26.4 g
Dietary Fiber 2.1 g
Sugars 4.6 g
Protein 6.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.