Cheese Cornbread
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread Savory cheese cornbread loaded with smoky bacon, sauteed onions, and sharp cheddar cheese. This golden baked side dish pairs wonderfully with chili and comforting soups.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 24 squares |
🔪 Key Equipment
- Skillet
- 13x9x2 baking pan
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 lb | Bacon | Sliced |
| 1/2 c | Onion | Chopped |
| 2 pkgs | Corn Muffin Mix | Standard package |
| 1 1/3 c | Milk | Plus additional if needed per package |
| 2 | Eggs | Beaten |
| 1 tsp | Pepper | Ground |
| 2 c | Cheddar Cheese | Shredded |
Instructions
Step 1: Prep Bacon and Onions
- Dice the 1/4 lb bacon, cook slowly in a skillet until crisp. Remove bacon from skillet.
- Measure 1/4 c bacon fat from skillet, add oil if needed to make 1/4 c. Return bacon fat to skillet.
- Saute the 1/2 c chopped onion in the bacon fat until golden. Set aside.
Step 2: Mix and Bake
- Prepare the 2 pkgs corn muffin mix according to directions, using the 2 eggs, 1 1/3 c milk.
- Add the cooked bacon, sauteed onion, bacon fat, 1 tsp pepper, and 1 c shredded cheddar cheese (reserve the remaining 1 c shredded cheddar cheese) into the batter and mix well.
- Pour the batter into a well-greased 13x9x2 pan. Sprinkle the remaining 1 c shredded cheddar cheese over the batter.
- Bake at 400°F for 30-35 minutes until golden brown and the center springs back when lightly pressed.
💡 Make-Ahead & Storage: Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Original Recipe Scan
