Pioneer Woman Bacon Cheddar Skillet Cornbread

Pioneer Woman bacon cheddar skillet cornbread is an easy side dish made with crispy bacon, sharp cheddar and buttermilk batter, ready in one hour. That makes it a go-to for weeknight dinners, holiday potlucks or Sunday spreads, since the cast-iron skillet gives every slice golden, crunchy edges.

Pouring batter into a hot skillet with melted shortening is what makes this cornbread work, because that sizzle creates the crispy crust. If you skip preheating the fat, the batter sticks and the edges turn out soft instead of crunchy.

Ree folds crispy bacon and two cups of cheddar right into the batter, so the cheese melts through every bite instead of sitting on top. The fresh chives also cut through all that richness with a sharp, herby note that keeps each slice from feeling heavy.

Pioneer Woman Bacon Cheddar Skillet Cornbread

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

346

kcal

Thick cornmeal batter with crispy bacon bits and sharp cheddar, baked until the crust crackles from the hot fat and the center stays tender.

Ingredients

• 6 strips bacon, cut into 1/2-inch pieces
  

• 1 c. yellow cornmeal
  

• 1/2 c. all-purpose flour
  

• 1 tbsp. baking powder
  

• Kosher salt
  

• 1 c. buttermilk
  

• 1/2 cup whole milk
  

• 1 large egg
  

• 1/2 tsp. baking soda
  

• 1/4 c. plus 2 tablespoons vegetable shortening
  

• 3 tbsp. finely chopped fresh chives, plus more for topping
  

• 2 c. shredded cheddar cheese (about 8 ounces)

Directions

• Prep the bacon: Preheat the oven to 450 degrees, then cook the bacon in a 10-inch cast-iron skillet over medium-high heat until crisp, about 7 to 8 minutes. Once done, transfer the bacon to a paper towel-lined plate and wipe the skillet clean.
• Mix the batter: Whisk the cornmeal, flour, baking powder and salt in a large bowl, then whisk the buttermilk, milk and egg in a separate bowl. Next, stir in the baking soda and pour the wet mixture into the dry ingredients, folding with a fork until just combined.
• Add shortening and fillings: Microwave 1/4 cup of shortening until melted, then slowly stir it into the batter until just combined. From there, fold in the chives, 1 1/2 cups of the cheddar and all but a few tablespoons of the bacon.
• Pour and sear: Heat the remaining 2 tablespoons shortening in the cast-iron skillet over medium heat until melted, then pour the batter in so it sizzles on contact. After that, sprinkle the remaining 1/2 cup cheddar on top and cook without touching until the edges set, about 1 minute.
• Bake and cool: Transfer the skillet to the oven and bake until the top is golden brown and the edges are crisp, about 20 to 25 minutes. Once done, let the cornbread cool for at least 15 minutes before slicing, then top with more chives and the reserved bacon.

FAQs

Can I use butter instead of vegetable shortening in this cornbread?

You can use melted butter instead of shortening, though the texture shifts since shortening gives a crumbly crumb while butter makes it richer. Either one works, so go with what you have on hand.

How long does bacon cheddar skillet cornbread last in the fridge?

Stored in an airtight container, it stays good for 3 to 4 days in the fridge since the cheese and bacon keep it moist. When reheating, use a 350-degree oven for 8 to 10 minutes because the microwave makes the crust rubbery.

Can I mix the batter the night before and bake it in the morning?

Mixing ahead is not ideal because the baking soda reacts as soon as it hits the buttermilk, so overnight the lift disappears. Instead, measure out dry and wet ingredients separately the night before, then combine and bake when you are ready.

What if I don’t have a cast-iron skillet?

A stainless steel pan or ceramic baking dish will work, though the bottom crust will not be as crackly since cast iron holds heat differently. To compensate, preheat the pan with shortening in the oven for a few minutes first so the batter still sizzles when it goes in.

Why did my cornbread stick to the skillet even though I used shortening?

Usually the shortening was not hot enough when the batter went in, because that first sizzle creates the barrier between pan and bread. To fix this, get the fat fully melted and shimmering before pouring, then leave the batter alone for a minute so the crust sets.