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    Home / Sides / Cornbread

    Cornbread

    June 18, 2019 by Ingrid Beer 24 Comments

    Irresistibly moist and buttery, cornbread is a delicious side that no festive spread should be without, and it's often one of the first things to disappear from the table! My recipe has the savory and smoky additions of crisp bacon, bits of caramelized red onion and pepper jack cheese, making this an extra cozy cornbread to share!

    Cornbread

    Cornbread, What a Little Slice of Heaven Tastes Like

    Just imagining a hot pan of freshly-baked homemade cornbread being pulled out of the oven gets my mouth a-waterin’! 😉

    Rich and wonderfully fragrant, it has an exquisite aroma that's a combination of the “nutty” corn meal, honey, and butter that it's infused with, and has a tender texture that's always seemed to me a cross between a cake and a bread with a fine crumb—slightly sweet and also a touch savory.

    Classic cornbread, without a lot of bells and whistles, is enticing just as it is. But I've always thought of cornbread as a perfect canvas to add other delicious ingredients into in order to make it extra cozy and special, and perhaps a little more unconventional.

    I like to sprinkle in a little “magic” into my cornbread recipe in the way of crispy bacon, finely minced and caramelized red onion, and some pepper jack cheese. These little add-ins make my homemade cornbread recipe taste that much more warm and inviting, like a little slice of heaven!

    Cornbread | thecozyapron.com

    How to Make Cornbread

    Delicious and moist cornbread always begins with a few basic “dry” and “wet” ingredients that give it its classic flavor and texture.

    The dry ingredients include cornmeal, flour, some baking powder and baking soda; and the wet include butter, either milk or buttermilk, granulated sugar or honey (or both), and eggs.

    These quickly and easily come together to create that sweet and savory flavor we all love in cornbread, and are a great basic list of ingredients.

    But for the best cornbread recipe?

    For me that means getting a little creative and adding in a few more yummy ingredients to kick the flavor up a bit!

    Here's a peak at my cornbread recipe: (or just jump to the full recipe...)

    1. When it comes to cornbread, a few natural ingredient “partners” are smoky bacon, onion and cheese. I chop and crisp some apple-smoked bacon (so tasty!), caramelize a small amount of diced red onion, and have some pepper jack cheese grated and on hand. These give my cornbread recipe it's unique twist!
    2. I mix together my dry ingredients, add my wet ingredients into that mix and fold it all together; then, I fold in my prepared bacon, red onion, and some of my cheese.
    3. I pour the batter into the prepared dish, add a touch of the remaining cheese on top, and bake the cornbread.
    4. Once baked to perfection, I allow it to cool slightly before slicing and enjoying with softened butter and honey!

    Cornbread | thecozyapron.com

    Recipe

    Cornbread

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Cornbread | thecozyapron.com
    Moist and buttery, this cornbread has a hint of smoky flavor from a touch of crisp bacon, caramelized red onion and jack cheese—it tastes like heaven!

    Category: Side
    Cuisine: American

    Yield: Serves 12

    Nutrition Info: 268 calories

    Prep Time: 15 minutes
    Cook time: 30 minutes

    Ingredients:

    • 6 strips apple-smoked bacon (raw), finely chopped
    • ¼ red onion, finely minced
    • Salt
    • Black pepper
    • 1 ¼ cups cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 ½ cups buttermilk, room temp
    • 2 eggs, beaten (room temp)
    • 7 tablespoons melted butter
    • ¼ cup honey
    • 1 cup pepper-jack cheese, grated

    Preparation:

    - Preheat the oven to 425°, and butter a 8 ½” x 8 ½” x 2” (roughly) baking dish.

    - Place a large, non-stick pan over medium-high heat, and once hot, add in the chopped bacon and cook until crispy and golden brown; remove bacon with a slotted spoon, and allow it drain on paper towel; set aside for a moment.

    - Next, pour most of the bacon grease out of the pan, leaving back about 1-2 tablespoons; with the heat on medium/medium-low, add in the minced red onion, along with a pinch of salt and pepper, and caramelize it for a few minutes until very soft, sweet and golden-brown; remove from the pan and set aside for a moment.

    - Prepare the cornbread batter by adding the cornmeal, flour, sugar, baking powder, baking soda and 1 teaspoon of salt to a large bowl, and whisk to combine those dry ingredients.

    - Next, add to the dry ingredients the buttermilk, the eggs, the melted butter and the honey, and gently fold/stir just until combined; add in the crisped bacon, the caramelized red onion and about half of the cheese, and fold those ingredients in, just until combined.

    - Pour the batter into the buttered baking dish, sprinkle over top the remainder of the grated cheese, and bake for about 25 minutes, or until toothpick comes out clean when inserted.

    - Allow the cornbread to cool slightly before cutting, and serving with salted whipped butter and some honey on the side!

    Tips & Tidbits for my Cornbread:

    • Smoky, crispy bacon: Thick-cut, apple-smoked bacon is a great option for this cornbread recipe. Just chop up a few strips and quickly crisp 'em up in a hot pan!
    • Flavorful and meltable cheese: The pepper jack offers a hint of heat here, which is nice as it balances the sweet/savory notes; but, you can use plain jack cheese, or even mild cheddar cheese or mozzarella. Just choose a cheese that will easily melt.
    • Add in a few corn kernels: For a bit of a fresh “bite” you can also add in corn kernels if you so choose to. Don't add in too much, as they'll release a little water (you want moist cornbread, not soggy), so try about ⅓ cup.
    • Vegetarian option: You can omit the bacon altogether, if you desire, or substitute a smoky vegetarian “bacon” and crumble that in instead.
    • Prep ahead of easy cornbread: You can prep all your cornbread ingredients the day before you plan on baking it and serving. Simply crisp the bacon, caramelize the diced red onion, and have the cheese grated. Also, measure out your dry ingredients and have them ready in your bowl. Then, the day of, simple whisk together your wet ingredients, and fold everything together, then bake!

    Cornbread | thecozyapron.com

    Cornbread | thecozyapron.com

    Cornbread | thecozyapron.com

    Craving more tasty corn-filled recipes? Check out this Cornbread Cake with Honey-Butter Frosting, this Mexican Corn Dip, or this Summer Corn Soup with Shrimp!

    Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Rachael

      June 23, 2013 at 4:51 pm

      I just have to say, this looks delicious!

      Reply
      • The Cozy Apron

        June 24, 2013 at 5:57 am

        Thanks Rachael!

        Reply
    2. Chung-Ah | Damn Delicious

      June 26, 2013 at 1:28 pm

      Best. cornbread. ever. And that shot of that honey drizzle - SWOON!

      Reply
      • The Cozy Apron

        June 26, 2013 at 4:17 pm

        Ahh....aren't YOU an absolute darling, Chung-Ah! Always love your comments.... thanks for stopping by!

        Reply
    3. Liz

      June 27, 2013 at 11:48 am

      Thank you for the nice recipe.

      Reply
    4. Hillary

      June 27, 2013 at 11:09 pm

      Love it! Now we need a drop dead chili recipe to go with it

      Reply
    5. Nancy

      August 21, 2013 at 4:48 pm

      Instead of an 8x8 pan, I'm thinking mini muffins. I love the idea of this recipe! Thanks. 🙂

      Reply
      • The Cozy Apron

        August 21, 2013 at 10:16 pm

        That sounds delish, Nancy - enjoy the recipe!

        Reply
    6. Brenda

      October 11, 2013 at 3:44 pm

      Made this for dinner tonight to accompany a pot of pinto beans. It turned out beautifully and oh so delicious! Thanks for the recipe!

      Reply
      • The Cozy Apron

        October 12, 2013 at 8:07 am

        Brenda, that's perfect! Thanks so much for taking some time to come back and comment on the recipe; so glad it was enjoyed!

        Reply
    7. Cathy

      January 01, 2014 at 4:07 pm

      I made this cornbread for dinner tonight. Absolutely awesome! Thank you for the recipe!

      Reply
      • The Cozy Apron

        January 02, 2014 at 6:42 pm

        Thank you, Cathy! Glad you enjoyed!

        Reply
    8. Marianah

      January 07, 2014 at 3:36 pm

      Been holding on to this recipe for a while and I'm going to try it out tonight to go with some pulled chicken and broccoli bites. Yumm, can't wait to see how they turn out!! Sounds n smells delicious.

      Reply
      • The Cozy Apron

        January 07, 2014 at 5:46 pm

        Marianah, I'm excited FOR you - hope you enjoy this, and that it's been worth holding on to! 🙂 I think this'll pair so wonderfully with the pulled chicken - yum!

        Reply
    9. shirley

      September 09, 2014 at 1:57 pm

      Your recipes look very good . Will have to try this cornbread,Yum

      Reply
      • The Cozy Apron

        September 09, 2014 at 3:04 pm

        Shirley, I hope you enjoy the recipe!

        Reply
    10. the uncommon pearl

      October 27, 2015 at 8:03 am

      Thanks for this deliciously wonderful twist on cornbread! I made if for my husband and he absolutely loved it.

      I shared it with my blog readers today too!

      Thanks Ingrid! This ones a keeper!

      Reply
      • The Cozy Apron

        October 27, 2015 at 4:06 pm

        Well thank you so much for sharing it! So glad you and your hubby enjoyed it!

        Reply
    11. Avis Collins

      September 12, 2017 at 11:34 am

      Making this corn bread tonight with stewed black beans and bbq ribs, and of course this corn bread, Mmmm...

      Reply
      • The Cozy Apron

        September 12, 2017 at 2:05 pm

        Hi Avis, that sounds amazing! Hope you enjoy this recipe, and that it ties your lovely meal together deliciously!

        Reply
        • juanita hattingh

          October 05, 2017 at 11:10 am

          Thanks for sharing this little slice of heaven... def baking it this weekend!

          Reply
          • The Cozy Apron

            October 05, 2017 at 12:07 pm

            Hi Juanita, enjoy!

            Reply
    12. Laverne

      September 11, 2024 at 4:12 pm

      Would this work baked in an iron skillet?

      Reply
      • The Cozy Apron

        September 12, 2024 at 5:47 pm

        Hi Laverne, I don't see why not. However, because I have not tested this recipe using a cast iron skillet, I don't have a bake time or temp specifically for this.

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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