Cowboy Cornbread Recipe With Bacon, Cheddar, and Crispy Edges
This Cowboy Cornbread Recipe is bold, hearty, and packed with real flavor. Crispy bacon, sweet corn, sharp cheddar, and a little heat come together in a skillet-baked cornbread that holds its own next to any main dish.
It’s built using a hot cast-iron skillet and bacon drippings, which gives you those golden, crispy edges while keeping the inside tender. The batter comes together quickly, and the mix-ins make every bite feel loaded and satisfying.
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Chef Jenn’s Take on Cowboy Cornbread
This is the kind of cornbread that eats more like a side-meets-main than something you forget on the plate. Between the bacon, cheese, and corn, there’s enough going on here that every bite actually matters.
The bacon drippings are key. That’s where a lot of the flavor and texture comes from, especially once the batter hits the hot skillet. If that fat isn’t hot, you won’t get the same crust.
Also, don’t overwork the batter. Stir just until it comes together and stop. That’s what keeps it tender instead of dense.
If this Cowboy Cornbread Recipe doesn’t quite fit tonight, check out my other side dishes for more easy dinner options.
What You’ll Love
- Crispy edges from the hot cast iron skillet
- Loaded with bacon, cheese, and corn for real flavor
- Holds together well but stays tender inside
- Works as a side or a stand-alone bite
Ingredients
- Bacon – Use regular-cut for the best balance of fat and texture.
- Jalapeño or green bell pepper – Use jalapeño for heat, bell pepper for a milder version.
- Frozen corn – Thaw and pat dry so it doesn’t water down the batter.
- Canola oil – Only needed if your bacon doesn’t render enough fat.
- Cornmeal – Stone-ground gives better texture, avoid very fine cornmeal here.
- All-purpose flour – Keeps the crumb from getting too crumbly.
- Kosher salt – Adjust slightly if your bacon is very salty.
- Baking powder – Check expiration date, expired baking powder won’t rise properly.
- Baking soda – Use as written for proper lift.
- Buttermilk – If you don’t have any, mix milk with Greek yogurt or sour cream as a substitute.
- Eggs – Bring to room temp so they mix smoothly.
- Butter – Melted and slightly cooled before adding.
- Cheddar cheese – Grate it yourself with a rotary grater for better melt; pre-shredded has anti-caking agents.
How To Make Cowboy Cornbread
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the chopped bacon in a 10-inch cast iron skillet over medium heat, stirring occasionally, until crisp.
Transfer the bacon to a paper towel-lined plate and reserve the drippings.
Add the jalapeño or green bell pepper and corn to the skillet and cook over medium heat, stirring occasionally, until lightly blistered and tender. Transfer the vegetables to the plate with the bacon and wipe the skillet clean.
Measure the reserved bacon drippings and add canola oil if needed to make 1/4 cup total, then pour it into the skillet and place it in the oven to heat.
Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a medium bowl until evenly combined.
Whisk together the buttermilk, eggs, and melted butter in a large bowl until smooth, then stir in most of the bacon mixture and half of the cheese.
Stir the dry ingredients into the wet ingredients until just combined.
Carefully remove the hot skillet from the oven and pour the hot bacon drippings into the batter, stirring quickly until just combined.
Pour the batter back into the hot skillet, then sprinkle with the remaining cheese and top with the reserved bacon mixture.
Bake for 20 to 22 minutes, until golden brown. Cool for about 10 minutes before slicing and serving.
Chef Jenn’s Recipe Notes
- Make sure the skillet and fat are hot before adding the batter for the best crust
- Don’t overmix once wet and dry are combined
- Pat the corn dry so the batter doesn’t loosen
- Let it rest before slicing so it holds together cleanly
Make It A Meal
Serve this with chili, BBQ chicken, pulled pork, or grilled meats. It also works alongside a simple salad to balance the richness or as part of a casual spread with my favorite Charro Beans and slaw.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or a skillet to bring back the crisp edges. Avoid microwaving if you want to keep the texture. This can be frozen, though it’s best fresh.
Frequently Asked Questions
Too much fat sitting in the skillet will do that. Stick to the 1/4 cup total and make sure the batter gets stirred quickly once the hot drippings go in so it emulsifies instead of separating.
Most likely overmixed. Once the dry hits the wet, stir just until it comes together. A slightly rough batter gives you a better crumb than something perfectly smooth
Pre-shredded cheese is usually the culprit. It’s coated to prevent clumping, which also affects how it melts. Grate it fresh and you’ll get a much better result.
You can, but you’ll lose the crisp edge that makes this recipe work. If you have to switch, preheat your pan well and expect a softer crust.
Cowboy Cornbread
Ingredients
- 6 slices bacon chopped about 6 ounce
- 1 medium jalapeño or green bell pepper chopped (about 1 cup)
- 1 cup frozen corn kernels thawed
- canola oil as needed
- 2 cups medium-grind stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups whole buttermilk
- 2 large eggs lightly beaten
- ¼ cup unsalted butter melted
- 4 ounces sharp cheddar cheese shredded (about 1 cup), divided
Instructions
- Preheat the oven to 450°F.
- Cook the bacon in a 10-inch cast iron skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate and reserve the drippings.
- Add the jalapeño or green bell pepper and corn to the skillet and cook over medium heat, stirring occasionally, until lightly blistered and tender, about 5 minutes. Transfer to the plate with the bacon and wipe the skillet clean.
- Measure the reserved bacon drippings and add canola oil if needed to make 1/4 cup total. Pour the drippings into the skillet and place it in the oven to heat.
- Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a medium bowl.
- Whisk together the buttermilk, eggs, and melted butter in a large bowl until smooth.
- Reserve 2 tablespoons of the bacon mixture, then stir the remaining bacon mixture and 1/2 cup of the cheese into the wet ingredients.
- Stir the dry ingredients into the wet ingredients until just combined.
- Carefully remove the hot skillet from the oven and pour the hot bacon drippings into the batter. Stir quickly until just combined, then pour the batter back into the hot skillet.
- Sprinkle with the remaining 1/2 cup cheese and top with the reserved bacon mixture.
- Bake for 20 to 22 minutes, until golden brown.
- Cool for about 10 minutes before slicing and serving.
Notes
Recipe Tips
Serve warm for the best texture. Reheat in the oven to bring back crisp edges, and store leftovers for easy sides or snacks.Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.