Recipe courtesy of Michele Urvater

Hot Cornbread

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 servings
Save Recipe


8 slices bacon, finely chopped

1 1/2 cups coarse cornmeal

1/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 egg

1/4 cup chopped green chilis

1 cup buttermilk or plain yogurt

1/2 cup milk


  1. Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
  2. In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

3-in-1 Sugar Cookies

Homemade Buttermilk

Jalapeno Cheddar Cornbread

Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

Buttermilk Fried Chicken

Honey Cornbread Muffins