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Best Easy Bacon Green Tomato Cornbread Recipe

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This quick and easy cornbread combines smoky bacon, tangy green tomatoes, and a tender crumb for a comforting weeknight hero. Ready in about 35 minutes, it’s perfect as a main dish or side.

Ingredients

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  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus more for greasing)
  • 6 slices thick-cut bacon, cooked crispy and crumbled (reserve 2 tablespoons rendered fat)
  • 1 medium green tomato, diced into 1/4-inch pieces (about 3/4 cup)
  • 2 tablespoons fresh chives or green onion, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside while it heats up.
  2. Cook the bacon in a separate skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into small pieces. Reserve 2 tablespoons of the rendered bacon fat.
  3. Dice the green tomato into small, even cubes — about 1/4 inch. Pat them dry with a paper towel to remove excess moisture.
  4. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
  5. In a medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
  6. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined — a few small lumps are fine.
  7. Gently fold in the crumbled bacon, diced green tomato, and chives (if using).
  8. Carefully remove the hot skillet from the oven. Add the reserved bacon fat and swirl to coat the bottom and sides.
  9. Pour the batter into the hot skillet and spread it evenly. Bake for 18-22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let the cornbread cool in the skillet for 5 minutes, then transfer to a wire rack. Cut into wedges and serve warm.

Notes

Don’t skip drying the tomatoes to avoid soggy cornbread. For a crispy crust, ensure the skillet is hot before adding batter. Check for doneness at 18 minutes to prevent overbaking. Let rest 5 minutes before cutting.

Nutrition

Keywords: bacon, green tomato, cornbread, savory cornbread, quick bread, cast iron skillet, weeknight dinner

Find it online: https://noshbelle.com/best-easy-bacon-green-tomato-cornbread-recipe/