One-Pan: Cheese and Bacon Skillet Cornbread Recipe
One-Pan: Cheese and Bacon Skillet Cornbread Recipe
Looking for a simple one-pan dinner? This could be it. And it is the BOMB. It’s filling, it’s full of flavour, it’s absolutely delicious. There’s no scary bits in it the kids (or the other half) is going to freak out about. You can eat the leftovers cold for lunch the next day. It’s got everything that is delicious in it: polenta, corn, butter, buttermilk, cheese, bacon, spring onions.
It can be a main meal on its’ own or serve it with a simple green salad. Or feed a crowd with some slow-cooked brisket or pork and have this on the side instead of bread. The only thing (and it’s a small thing, trust me) is that you need to should soak the polenta in the buttermilk for 6 hours to overnight but that’s easy – pop them both in a bowl before you head off to work or to the gym or whatever and then just chuck everything else in, a quick stir, into the pan, into the oven. Boom.
Ingredients
260g (1 1/2 cups polenta/cornmeal)
600ml buttermilk
220g streaky bacon, cut into thin, short strips
400g can corn kernels, drained
2 spring onions, thinly sliced
200g (2 1/2 cups) coarsely grated cheddar
115g (3/4 cup) self raising flour
1 tsp salt
150g unsalted butter, melted
3 eggs
Method
First up, combine the polenta and buttermilk in a large bowl. Cover with plastic wrap and refrigerate for 6 hours or overnight to soften.
Next, fry up the bacon in a frypan (mine is around 25cm diameter and I wanted to use the same pan to cook it in to save washing). Remove bacon with a slotted spoon and drain on paper towel and reserve 2 tbsp. of the bacon fat in the pan, discard the rest.
Pre-heat the oven to 180C/160C fan-forced/350F.
Blot excess moisture from the corn with paper towel.
Combine bacon, green onions and 1 cup of the cheddar and set aside.
Add the corn kernels, flour, salt, butter, eggs and remaining cheddar to the polenta mixture. Using a wooden spoon stir until the ingredients are just combined. Don’t over-mix or it will be tough.
Re-heat the bacon fat and pour the mixture on top.
Transfer to oven and bake for 30 minutes. Remove from oven and sprinkle with the bacon mixture.
Bake for a further 15 minutes or until a skewer inserted into the centre comes out clean.
Ingredients
- 360g (1 1/2 cups polenta/cornmeal)
- 600ml buttermilk
- 220g streaky bacon, cut into thin, short strips
- 400g can corn kernels, drained
- 2 spring onions, thinly sliced
- 200g (2 1/2 cups) coarsely grated cheddar
- 115g (3/4 cup) self raising flour
- 1 tsp salt
- 150g unsalted butter, melted
- 3 eggs
Instructions
- First up, combine the polenta and buttermilk in a large bowl. Cover with plastic wrap and refrigerate for 6 hours or overnight to soften.
- Next, fry up the bacon in a frypan (mine is around 25cm diameter and I wanted to use the same pan to cook it in to save washing). Remove bacon with a slotted spoon and drain on paper towel and reserve 2 tbsp. of the bacon fat in the pan, discard the rest.
- Pre-heat the oven to 180C/160C fan-forced/350F.
- Blot excess moisture from the corn with paper towel.
- Combine bacon, green onions and 1 cup of the cheddar and set aside.
- Add the corn kernels, flour, salt, butter, eggs and remaining cheddar to the polenta mixture. Using a wooden spoon stir until the ingredients are just combined. Don't over-mix or it will be tough.
- Re-heat the bacon fat and pour the mixture on top. Transfer to oven and bake for 30 minutes. Remove from oven and sprinkle with the bacon mixture. Bake for a further 15 minutes or until a skewer inserted into the centre comes out clean.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
