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Bacon and cheese skillet cornbread
Bacon and cheese skillet cornbread
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Prep Time:
380 minutes
Cook Time:
55 minutes
Total Time:
435 minutes
Southern-style polenta meets Northern ingredients for a delicious twist.
Ingredients:
  • 260g (1 1/2 cups) coarse polenta
  • 600ml carton buttermilk
  • 220g bacon shortcut rindless, cut into thin, short strips
  • 420g can corn kernels, drained
  • 2 green shallots, thinly sliced
  • 200g (2 1/2 cups) coarsely grated cheddar
  • 115g (3/4 cup) self-raising flour
  • 2.40 gm salt
  • 150g unsalted butter, melted
  • 3 eggs
Instructions:
  • In a large bowl, mix the polenta and buttermilk together. Cover with plastic wrap and let it sit at room temperature for 6 hours (or refrigerate overnight), stirring occasionally, until softened.
  • Fry bacon in a small non-stick pan until crisp, about 5-8 minutes. Transfer bacon to a bowl using a slotted spoon. Set aside to cool. Pour 2 tablespoons of bacon fat into a jug.
  • Preheat the oven to 180C/160C fan forced. Drain excess moisture from corn on a paper towel-lined plate and set aside. Mix bacon, shallot, and 1 cup of cheddar cheese in a bowl.
  • Combine the corn kernels, flour, salt, butter, eggs, and remaining cheddar with the polenta mixture using a wooden spoon until just combined. Avoid overmixing.
  • In a 6.5cm-deep, 19cm (base) 2L (8-cup-capacity) ovenproof frying pan, warm bacon fat over medium heat. Take off the heat and swiftly pour in the cornbread mixture. Bake for 30 minutes.
  • Sprinkle with bacon mixture and bake for an additional 15 minutes or until the bacon is golden and crispy, the cheese has melted, and a skewer inserted into the center comes out clean.

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