Ingredients for Smoked Bacon Onion Sweet Cornbread
- Yellow Cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- White Sugar
- ½ cup chopped green onions
- Bacon
- 1 cup milk
- 2 large eggs
- 2 tablespoons bacon grease (reserved)
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How to Make Smoked Bacon Onion Sweet Cornbread
- Preheat your smoker to 375°F (190°C). If using a Weber Smoky Mountain, you may need to adjust vents to maintain temperature; it may require opening the side door briefly at intervals to maintain heat.
- In a large mixing bowl, whisk together: 1 ½ cups cornmeal, 1 cup all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and ½ cup granulated sugar.
- In a 12-inch cast iron skillet, cook 4 slices of thick-cut bacon until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the skillet.
- Chop the cooked bacon into small pieces.
- Finely chop ½ cup green onions.
- In a separate bowl, whisk together: 1 cup milk, 2 large eggs, and the reserved 2 tablespoons of bacon grease.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped bacon and green onions.
- Place the seasoned cast iron skillet into the preheated smoker.
- Once the skillet is hot, pour the batter into the skillet.
- Close the smoker lid and maintain the temperature at 375°F (190°C) for approximately 30 minutes.
- Check for doneness by inserting a toothpick into the center; if it comes out clean, or the edges pull away from the pan, it's ready.
- Remove from smoker and let cool slightly before serving directly from the skillet.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
51g
Fat
17g
Carbs
13g
