Ingredients for Skillet Cornbread With Bacon And Chives
- 4 slices bacon
- Yellow Cornmeal
- All Purpose Flour
- Granulated Sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- Kosher Salt
- Fresh Ground Black Pepper
- Ground Cayenne Pepper
- Fresh Chives
- 2 large eggs
- 1 cup milk
- ½ cup sour cream
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How to Make Skillet Cornbread With Bacon And Chives
- In a 10-inch oven-safe cast iron skillet over medium heat, cook 4 slices of bacon until crispy, about 10-12 minutes, flipping occasionally.
- Remove bacon and place on a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon grease in the skillet.
- Preheat grill to medium-low indirect heat.
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, ¾ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Crumble the cooked bacon into the bowl. Add 2 tablespoons chopped fresh chives.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, and ½ cup sour cream.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into the prepared skillet with bacon grease. Spread evenly.
- Carefully place the skillet on the preheated grill over indirect medium heat. Cover and cook for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean, rotating occasionally for even cooking.
- Remove from grill and let cool for 10 minutes before inverting onto a cutting board.
- Cut into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
51g
Fat
20g
Carbs
18g
