| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 strips bacon, chopped
- 1/2 cup chopped onion
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups buttermilk
- 2 eggs, beaten
- 4 tablespoons butter
- 1 (4.5-ounce) can chopped green chiles
- 4 tablespoons butter
- 1 tablespoon sugar
- Pinch salt
Instructions
- Heat the oven to 450 degrees F.
- In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
- In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
- Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 267 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 62 mg |
| Sodium | 360 mg |
Reviews
Awful! Worst cornbread I have ever tasted (tasteless) ended up throwing the whole thing out, such a waste of food.
This recipe doesn’t appear to need flour. I made it exactly as written, and I believe it came out exactly as it’s supposed to. It cooked perfectly and looked great! However . . . I still didn’t like it. It had the proper cornbread consistency, but it was just not to my liking. I can’t quite put my finger on it, other than to say I definitely like a sweeter cornbread. If that’s not your preference, you might like it. I, on the other hand, couldn’t eat one whole piece. I gave up after a couple of small bites – just not my thing. Still love Sunny though!
I would call this corn pudding, not bread. I love cornbread without flour but this has just too much buttermilk. Look for a good cornbread recipe and add bacon and green chiles.
My family and I enjoyed this cornbread! Another bonus- it’s glutten free! Since we have wheat allergies in our family it’s challenging to find recipes (like bread) that everyone can eat. I did make a few changes. First, add 1/4 cup of sugar if you like a sweeter cornbread. Second, double the bacon and add cooked onion. We omitted the chiles because we don’t like them. Third, double the butter glaze and maybe add some honey to it too, YUM! Overall the taste of was right on and the fact that the whole family could eat it was wonderful! 🙂
I believe I have a cornbread curse! This is the 3rd cornbread recipe I’ve tried that tasted really bad. At first I thought it was all me until I read some other reviews. My husband didn’t care for it either. I hate nothing more than tossing a whole skillet of cornbread but that is what happened. I usually love Sunny’s recipes but this one… not so much.
Made this the other day to compliment my homemade chili. I had everything except the bacon. I live in the south so I added more grilled onions and garlic of course. I thought it was a different approach to cornbread. It wasn’t the same consistency that we are used to eating here in Louisiana. I liked it pretty good, but everyone else in the family didn’t. They didn’t like the texture, they like the traditional texture of cornbread. I would make this again but will have to do a smaller portion since I will be the only one eating it. I think also adding some cheddar cheese and some chopped jalapenos would be great, I love flavor.
Found this to be a very tastey savory cornbread. No flour was need. My husband is a very picky eater and is a big fan of very sweet cake like cornbread. He loved this! We had it as a side with pumpkin soup and as a late dinner with Scrambled Tex-Mex Eggs. Thank you Sunny, for a very moist and yummy alternative cornbread. Oh, I was out of sugar so used honey and butter for the glaze.
Oh, my! This was almost tasteless – except for the nasty green chile flavor. Blech! I’d rather have had the dry version of a sweeter cornbread than this. I doubt I’ll do anything with the leftovers – which is a shame, since I have leftover lovers in the house. I just can’t imagine how I’d resurrect it into anything tasty. Sorry, Sunny.
This is the WORST cornbread Ive ever had in my life. It was nothing but corn meally nothing. I actually hurt my tooth eating a piece. I searched the recipe twice for flour because I couldnt believe it didnt have any. Im not going to bother suggesting a fix because there are recipes out there that you DONT have to fix. Shame on me for trusting a FN recipe again, when will I learn, they never work.
Hi Sunny. I prepare this cornbread recipe for my family for Sunday dinner and they loved it. I’ll going to prepare it next time we have a church dinner. This recipe is a 10 in my book. Thanks again