Bacon Cheddar Cornbread

by Jill Chen on November 16, 2012

in All Recipes, Bread, Holiday

Every time I look at this beautiful cornbread recipe, I get excited for Thanksgiving. That holiday is all about the side dishes for me and this is one side dish that will be at my dinner table. What’s your favorite cornbread recipe? -Maggie

For our Canadian thanksgiving at the cottage this year, I opted to forfeit stuffing and do something different. I wanted something different because I’ve come to realize, that only uncle Joe and I like stuffing, and there’s only so much stuffing two can eat!  I also wanted something different  because I forgot to pack my herbed stuffing bread and we are 30 minutes from the nearest grocery store.

Cornbread is great because you can adjust and improvise with whatever you’ve got on hand. How can you go wrong with bacon and cheese?

Begin by cutting up 6 slices of bacon into small pieces and fry until crispy  chewy. Cube some old cheddar into small chunks and set aside.

Add all your ingredients into a bowl and mix until just blended. Don’t over mix.

Stir in your cheese, bacon, corn and sage.

Pour into a greased (bacon fat or butter) pan (9-inch  cast iron or 9×12), and bake at  350-F  until edges are brown and middle has set (about 30 minutes).

I got very good results baking in our earth oven.

Let it cool a few minutes before cutting. Moist, crumbly and fragrant. You can also try variations with rosemary, cranberries or diced apples.

Bacon Cheddar & Sage Cornbread


  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1-1/2 cup cornmeal
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 slices bacon
  • 1 cup old cheddar cheese, coarsely cubed
  • 1 cup frozen or fresh corn
  • handful of fresh baby sage, or finely chop larger leaves


  1. Cut up bacon into small pieces and fry, rendering most of the fat out. Set aside.
  2. Combine melted butter, sugar, eggs and milk.
  3. In a separate bowl, add the flour, cornmeal, baking powder and salt. Mix well, then gently stir in your wet mixture, until just moistened, do not over mix.
  4. Gently fold in the cheese, bacon, corn and sage.
  5. Pour into a greased (bacon fat or butter) pan (9-inch  cast iron or 9×12), and bake at 350-F until edges are brown and middle has set (about 30 minutes).

All photos styled and taken by Jill Chen.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in  our new shop.  Sign up to be the first to get tickets for the  Eat Boutique Holiday Market.

Jill Chen

Jill Chen, photographer, graphic designer, and urban farmer resides in Toronto, Canada with her chickens and mini pet pig named Henry. After running a design studio for twenty years, Jill gave it all up for a simpler way of living. When she's not making food or photographing food, she's growing food with the goal of being self-sustaining with year-round organic produce, despite the harsh Canadian winter. Charcuterie, wine-making, mushroom cultivation, aquaponics and shrimp farming are just a few of the projects on her plate right now. You can follow Jill's blog, Freestyle Farm, for beautiful photos that will inspire you to cook or grow something.

Latest posts by Jill Chen (see all)

Previous post:

Next post:

Copyright Eat Boutique 2014. Call us at +1-617-752-1105.

WordPress Admin