Bacon Cornbread With Cheddar and Scallions

By Klancy Miller

Bacon Cornbread With Cheddar and Scallions
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
1½ hours
Rating
4(149)
Notes
Read community notes

This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.

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Ingredients

Yield:6 to 8 servings
  • 12slices thick-cut bacon (about 1 pound)
  • ¼cup plus 1 teaspoon extra-virgin olive oil
  • 2cups chopped scallions (from about 4 bunches)
  • Kosher salt
  • Butter, for greasing the pan
  • 1cup medium-grind stone-ground cornmeal
  • 1cup all-purpose flour
  • 1tablespoon baking powder
  • 1cup whole milk
  • 1egg, beaten
  • 1tablespoon honey
  • 8ounces extra-sharp Cheddar, grated (about 2 cups)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

609 calories; 45 grams fat; 17 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 20 grams protein; 755 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.

  2. Step 2

    Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.

  3. Step 3

    Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and ½ teaspoon kosher salt. Add the milk, egg, honey and ¼ cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.

  4. Step 4

    Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.

Ratings

4 out of 5
149 user ratings
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Cooking Notes

Jenna

I used a 10" cast iron pan and it cooked evenly throughout and was perfectly browned. I'd recommend slightly undercooking the bacon slices that you're going to put on top -- otherwise they'll burn at the edges while the cornbread cooks. I think it had more flavor when eaten as leftovers the second day.

Liza

Half recipe in a 7" springform for 30 minutes... perfect for two!

Tawnie Williams

I used a 10" cast iron pan and it cooked evenly throughout and was perfectly browned. I'd recommend slightly undercooking the bacon slices that you're going to put on top -- otherwise they'll burn at the edges while the cornbread cooks. I think it had more flavor when eaten as leftovers the second day.

Debbie

Slightly undercook the bacon strips that are going on top of the cornbread, so they don’t burn in the oven Sub maple syrup for the honey Use 1 cup melted/cooled lard (w/ 1 Tbsp melted butter mixed in) instead of olive oil Good quality bacon makes a difference - that (and the cheese) is where much of the flavor comes from

Katharine

Superbly satisfying, even using all-purpose gluten-free flour. Go for the legume-based variety, tho, for flavor and texture; rice- or potato-based GF flour wouldn’t suit this.

add ons

Add sautéed poblano and cooked fresh corn and sub maple syrup

Liza

Half recipe in a 7" springform for 30 minutes... perfect for two!

Dennis

Could be better. My wife's judgement was, “Interesting.” Adding red pepper would improve it.

Tawnie Williams

I used a 10" cast iron pan and it cooked evenly throughout and was perfectly browned. I'd recommend slightly undercooking the bacon slices that you're going to put on top -- otherwise they'll burn at the edges while the cornbread cooks. I think it had more flavor when eaten as leftovers the second day.

Jt

We loved this. I found it very flavorful and fluffy. Not sure about the other reviews. Here’s what I did. I made it twice and adjusted. 8” cake pan. Lots of butter on it Used maple syrup instead of honey Good bacon Very sharp cheddar Scallions.. white and green sections (but reduced amount slightly) don’t t overcook them Use melted, cooled lard instead of olive oil. 1 cup. Used about a tbs melted butter in batter mixed w lard It was fluffy with a fantastic crust. Let it cool 1st Yummy!

Caroline

Made this last night and found it to be very dry. I looked at the ingredients to make sure I hadn’t left something out! Cut pieces of cornbread and poured the accompanying chili over it. That fixed everything!

KensCooking

Made per recipe - but used a cast iron pan for the scallions and then used the same pan for the corn bread. Flavor largely depends on the cheese and thick cut flavorful bacon. I found a good flavor, but flavor is largely salty or sweet with cornbread - hence other versions of this recipe include 1/2 cup of sugar so if you prefer sweeter, 3x the honey or also add sugar, and maybe a bit generous with the salt. Know the cheese may burn on the outer edges, so reduce oven temp to 350 and add time.

Jenna

I used a 10" cast iron pan and it cooked evenly throughout and was perfectly browned. I'd recommend slightly undercooking the bacon slices that you're going to put on top -- otherwise they'll burn at the edges while the cornbread cooks. I think it had more flavor when eaten as leftovers the second day.

Chris

Cooked exactly according to instruction with the exception of the pan. As I didn't have an 8" springform, I used an 8" cast iron skillet. I have to say I was disappointed with this recipe. It was nicely browned on the top and bottom but the inside, which was cooked, was rather wet and dense. All in all, it was also flavorless. Sorry to report because normally NYTs recipes always make it into the "will serve again file". Not this time.

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