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Skillet Cornbread with Fresh Cut Corn Bread and Bacon

August 17, 2011 by Nicole 26 Comments

Skillet Corn Bread with Fresh Cut Corn and Bacon

I first made and fell in love with this corn bread two summers ago when I was diligently working my way through Peter Reinhart’s book for The Bread Baker’s Apprentice Challenge.  It was a fantastic bread – rich and sweet and moist with sweet corn bursts and bits of salty bacon.  The texture was unlike any corn bread I had ever experienced, thanks to Mr. Reinhart’s method of soaking coarse ground cornmeal in buttermilk overnight before making the bread.  Yes, it takes a bit of planning, but it’s worth it.

When I realized that our Summer Fest group would be talking about corn this week, I decided to revisit this bread.  I haven’t been eating much bread or corn lately due to my self-imposed dietary restrictions, but I really wanted to make this for a special someone in my life who loves corn bread and hadn’t tasted this delicious version.

Since I’m trying my best to remove highly refined flours and sugars from my diet, I changed the original recipe a bit and substituted whole wheat pastry flour for unbleached all purpose and used organic whole cane sugar in place of the white and brown sugars.  The recipe turned out just as delicious with my changes, but feel free to use whatever flour or sugar you prefer.

Although you can use frozen corn kernels, I highly recommend you use the freshest sweet corn you can find and cut the kernels yourself.  I used fresh-picked local sweet corn from the Fresno State Farm Market and the flavor and texture was just perfect.

Enjoy!

Skillet Corn Bread with Fresh Cut Corn and Bacon
adapted slightly from The Bread Baker’s Apprentice by Peter Reinhart

1 cup coarse cornmeal or polenta
2 cups buttermilk
8 ounces bacon (approximately 10 thin slices)
1 3/4 cups whole wheat pastry flour (or unbleached all purpose flour or a combination)
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 large eggs
3 tablespoons honey
2 tablespoons butter, melted
1/3 cup whole cane sugar or sucanat (or brown sugar, white sugar, or a combination)
2 1/2 cups fresh or frozen corn kernels (cut from approximately 3 fresh ears of corn)
2 tablespoons reserved bacon fat

special equipment: 10- or 12-inch cast iron skillet (alternatively, you can use a 10-inch round cake pan, a 9 x 13-inch baking pan, or a 12-inch square pan)

1. The night before baking the corn bread (or at least 8 hours before baking), soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight or until ready to make the cornbread.

2. To prepare the bacon, preheat oven to 375 degrees. Lay out the bacon on two sheet pans.  Bake for 15 to 20 minutes, or until bacon is crisp. Using tongs or a fork, remove the pieces to a pan lined with paper towels to cool. Drain off the fat into a can or stainless steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.

3. Lower the oven setting to 350 degrees. Pour 2 tablespoons of bacon fat into a 10- or 12-inch cast iron skillet and place the skillet in the oven to preheat while you prepare the corn bread batter.

4. Sift together the flour, baking powder, baking soda, and salt into a large mixing bowl; set aside. In a separate bowl, lightly beat the eggs. Dissolve the honey into the melted butter and then stir the warm honey-butter mixture into the eggs.  Add this to the soaked cornmeal mixture along with the whole cane sugar and stir to combine. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until the batter is blended and smooth – it should be the consistency of thick pancake batter.  Stir in the corn kernels until they are evenly distributed.

5. With good pot holders or oven mitts, carefully remove the hot cast iron skillet or baking pan from the oven and tilt it to grease all the corners and sides. Pour in the batter, spreading it from the center of the pan to the edges.  Sprinkle the crumbled bacon pieces evenly over the top.

6. Bake for about 30 minutes or until the corn bread is firm and springy and a toothpick inserted in the center comes out clean.  The top will be a medium golden brown.  If using the 12-inch skillet, the baking time will be about 30 minutes, but if you use a smaller pan, the baking times will be longer, perhaps 40 – 45 minutes.  Keep checking until a toothpick inserted in the center comes out clean.

7. Allow the bread to cool in the pan for at least 15 minutes before cutting into squares or wedges.  Serve warm.

Related Recipes:

  • Creamed Corn with Bacon and Rosemary
  • Homemade Kettle Corn Recipe
  • Grilled Corn, Mango, and Jicama Salad with Honey Vinaigrette

Corn Recipes from my Summer Fest Friends:

  • Dishin and Dishes: Kicked Up Creamed Corn From Scratch
  • Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
  • Zaika Zabardast: Fresh Corn Risotto
  • What’s Gaby Cooking: Spicy Corn Salsa
  • CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
  • Cooking Channel: Fresh Corn Muffins
  • Food for 7 Stages of Life: Corn on the Cob Korma
  • FN Dish: Southwest Corn Recipes
  • Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
  • Napa Farmhouse 1885: Corn & Watermelon Salad
  • Virtually Homemade: Summer Corn Salad
  • Food2: Creamed Corn Cornbread
  • Virtually Vegan Mama: Thai Corn Soup
  • Sunshine and Smile: Scallops with Corn and Pepper Sauce
  • Spices N Aroma: Corn Pilaf
  • The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
  • Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
  • Cooking With Books: Corn Favorites
  • Purple Cook: Corn on the Cob with Cilantro
  • Glory Foods: Skillet Corn Muffins

 

Filed Under: Adventures in Baking, Bacon, Breads, Side Dishes, Summerfest 2011

« Summer Fest: Creamy Chilled Cucumber and Avocado Soup
Summer Squash with Tomatoes and Aleppo Pepper »

Reader Interactions

Comments

  1. Ruby says

    August 17, 2011 at 9:11 am

    Looks amazing! I'll have to try making this for the kids.
    Reply
  2. Phil says

    August 17, 2011 at 11:01 am

    You do amazing things with food. You and Mr. Reinhard make a heck of a team!
    Reply
  3. Katie says

    August 17, 2011 at 11:06 am

    Oh gosh you had me at bacon...we both used bacon with our corn...GMTA! This looks SO delicious! And I'm eyeing that cucumber soup on your last post too! I didn't make the cucumber week!
    Reply
  4. Vijitha says

    August 17, 2011 at 12:13 pm

    Aw! This looks so yummy. I have some corn meal left, going to try this for sure.
    Reply
  5. Michelle says

    August 17, 2011 at 3:27 pm

    Isn't it bad to leave the buttermilk out overnight?
    Reply
  6. Kankana says

    August 17, 2011 at 9:23 pm

    so far I couldn't bake a successful bread .. and this looks doable.. and i have iron skillet . This is going in my wish list.. i want to try this one for sure!
    Reply
  7. Maureen says

    August 18, 2011 at 1:12 am

    This looks fantastically good! Can't wait to try the bacony goodness.
    Reply
  8. Ranjani says

    August 18, 2011 at 5:35 am

    This looks amazing! I can't believe I didn't notice this recipe in my copy of BBA. I'm definitely going to make this after I hit the farmers' market this weekend
    Reply
  9. Tari Pie says

    August 18, 2011 at 8:56 am

    Oh, wow. This looks so good. My dad lives on Fresno State corn in the summer. Sometimes he eats it for breakfast! I'll definitely have to make this for him.
    Reply
  10. Valerie says

    August 18, 2011 at 9:13 am

    I've made this cornbread a couple of times, and it is indeed a delight. I personally find it a tad too sweet, but that's easily fixed. And as it is corn season here as well, I really feel like going out to buy a few ears and making this ASAP!
    Reply
  11. diane/napa farmhouse 1885 says

    August 18, 2011 at 9:18 am

    corn? bacon? bread? what's not to love? adding this recipe to my "corn" list...thanks
    Reply
  12. Rhonda says

    August 20, 2011 at 9:58 am

    Looks amazing, my husband might even try this!
    Reply
  13. Neil Butterfield says

    August 26, 2011 at 4:36 am

    You really do have a way with words, I so badly want to taste this bread right now.
    Reply
  14. Deliciously Organic says

    August 26, 2011 at 9:32 am

    This looks amazing! I'm making a shopping list right now!
    Reply
  15. How to Make Buttermilk says

    August 27, 2011 at 5:09 pm

    I absolutely love this variation of cornbread and will be making this within the next few days. Thanks so much for sharing this recipe. Sounds so good!
    Reply
  16. Russell at Chasing Delicious says

    August 28, 2011 at 12:03 pm

    Well. I just made cornbread but this one with bacon totally upstages mine! The recipe looks delicious. I love your substitutions. I've been trying to do the same in my cooking and baking. Yum!
    Reply
  17. Jennifer says

    August 29, 2011 at 2:06 am

    Definitely going to try this recipe soon. I love a good cornbread, whether it's sweet or savory.
    Reply
  18. Georgia @ The Comfort of Cooking says

    August 30, 2011 at 8:11 am

    Wow, what a wonderful idea to incorporate bacon with cornbread! I've got to try that next time I make mine. Thanks for sharing and inspiring me with something new. Your cornbread looks just mouthwatering!
    Reply
  19. Courteney @ The Oven Whisperer Speaks says

    August 31, 2011 at 9:17 am

    Cornbread is something new that I am trying these days. I have always loved how the idea of it sounds like warm summer days on the veranda and smelling honeysuckle and lilacs on the wind. Its a bit corny I know, but I love it. I am in the process of trying to find a good formula for a gluten free version, due to the fact that one of my roommates is gluten intolerant.
    Reply
  20. Maris (In Good Taste) says

    September 3, 2011 at 10:03 am

    Love seeing you back to the Peter Reinhart game! I want to pick up the BBA again this fall/winter. I was halfway through and I feel like I left it so unfinished!Would have loved to participate in the summer challenges. How do I get involved?
    Reply
  21. Bianca @ Confessions of a Chocoholic says

    September 3, 2011 at 5:00 pm

    It's hard for me not to like anything with bacon but this sounds especially swoon-worthy!
    Reply
  22. Sexton says

    September 3, 2011 at 5:14 pm

    Bacon! Sounds and looks delicious.
    Reply
  23. Aggie says

    September 3, 2011 at 6:51 pm

    This seriously is drool worthy. I can't imagine how delicious it is. LOVE
    Reply
  24. 50 pound bag salt says

    September 9, 2011 at 2:09 am

    Thanks so much for linking to my recipe. I’m a huge fan of Aleppo pepper (and also urfa biber, which is similar), but not such a huge fan of yellow squash.
    Reply
  25. Wine Dine Divas says

    February 18, 2012 at 10:58 pm

    So glad to found your delicious recipe!!! Looks so good :)
    Reply
  26. Shannon says

    June 22, 2014 at 1:17 pm

    Made this today with Polenta and just regular 2% milk and it was great! Took maybe 5 more minutes to set in the middle, maybe because of the thinner milk? Used a large cast iron, as well. Thank you! It's a keeper!
    Reply

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