I grew up on Jiffy cornbread, and although I have mad love for it I’m coming around to appreciating the more savory corn flavor in cornbread.
This was my first time making cornbread the THM way, and I have to say that I was so impressed. It was every bit the cornbread I love in taste and texture. Plus, there was the added benefit of cooking it in my cast iron skillet. It all felt incredibly rustic and easy. Just the way you want it when you’re having a “low maintenance” cooking day.
Bacon-Cheddar Skillet Cornbread (THM S)
- 1 stick (or 1/2 c) unsalted butter, softened
- 4 eggs
- 1 c unsweetened, unflavored almond milk (I found it with the shelf-stable cartons)
- 1/4 c plus 1 Tsp Maseca cornmeal
- 3/4 c blanched almond flour (or fine-milled almond flour)
- 1/4 c coconut flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 c. extra sharp cheddar cheese, shredded
- 3 strips cooked, crumbled bacon
Preheat the oven to 350, and have the skillet in the oven while it’s preheating.
Mix together the softened butter, eggs, and almond milk in a medium bowl. Combine the cornmeal, almond flour, coconut flout, salt, and baking soda in a small bowl. Add the dry ingredients into the wet with a whisk until just combined. Stir in half of the shredded cheddar and all of the bacon.
When the oven has finished preheating, take the skillet out and spray lightly with coconut oil. Pour the batter directly into the skillet and spread it out evenly. Top with remaining shredded cheddar and place it back in the oven to cook for 30-35 minutes.
Is that a total sight of beauty or what?
Not only does it look scrumptious, but it tastes amazing! I promise you won’t be disappointed with this savory sidekick to your Sunday chili.