The classic goodness of skillet cornbread filled with the comfort of a bacon cheeseburger. Supper is ready with this one skillet dish.
Every once in a while I’ll make something that has me sitting at the table, eyes closed and just going, “Mmmmmm.” This is one of those times. This recipe is simple and delicious. I couldn’t wait to have the leftovers for lunch the next day.
To begin, preheat your oven to 400 degrees.
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Watch me make this recipe in the video below:
Cut 5 slices of bacon into strips. (Apple wood smoked bacon is ideal.)
NOTE – if you do not eat pork, you can omit the bacon, and simply start with the ground beef & onion.
You can also make this with turkey bacon. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.
Cook the bacon in a 10 inch cast iron skillet until crisp. Spoon the bacon onto a plate that is lined with paper towels. Set aside for now.
I use turkey bacon for this to be biblically clean. If extra oil is needed, I simply add a little butter or duck fat.
In the same skillet, cook 1 pound of ground beef with a small diced onion until the beef is browned and the onion is tender.
Scoop the beef and onion to a paper towel lined plate as well. Spread it out on the plate so all of the excess grease in the meat can be absorbed by the paper towel. Wipe the grease from the skillet with paper towels.
Place a tablespoon of butter in the skillet, and let it simply melt. Your stove eye does not need to be on, the skillet is already warm.
In a mixing bowl, prepare your cornbread batter.
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Combine 1 cup of white (or yellow) cornmeal, 1 cup of all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoon of baking powder and 1 teaspoon of salt. Stir these together.
In a 2 cup measuring cup, combine 1 1/4 cup buttermilk, 1/4 cup extra virgin olive oil and two eggs. Whisk those together. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth.
Spread the melted butter around the skillet. Pour half of the cornbread batter over the bottom of the skillet. Bake for 8 minutes.
While it is baking, grate 4 ounces of extra sharp cheddar cheese.
After the cornbread layer has baked, pull it out of the oven and set it near your work space. The cornbread will be set, but not completely cooked.
Sprinkle the ground beef & onion and the bacon slices all over the top. Sprinkle 2 tablespoons of dill pickle relish over all of it. You could also use sliced pickles if that is what you have on hand.
Drizzle a tablespoon each of ketchup and classic yellow mustard all over the top.
Spread the grated cheese over all of that. Then pour the remaining cornbread batter evenly over all of it.
Bake for an additional 25-30 minutes or until the cornbread tests done when a toothpick is inserted in the center.
Allow the dish to cool for 5 minutes before cutting into wedges to serve.
Serve with additional ketchup and mustard.
Enjoy!
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Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Bacon Cheeseburger Cornbread Skillet
Ingredients
- 5 slices bacon, apple wood smoked is preferred (see note)
- 1 lb ground beef
- 1 small onion, diced
- 1 Tb butter
- 1 cup cornmeal
- 1 cup of all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 1/4 cup extra virgin olive oil
- 2 eggs
- 4 ounces sharp cheddar cheese
- 2 Tb dill pickle relish
- 1 Tb ketchup
- 1 Tb classic yellow mustard
- *Additional ketchup & mustard for serving
Instructions
- To begin, preheat your oven to 400 degrees.
- Cut 5 slices of bacon into strips. Cook the bacon in a 10 inch cast iron skillet until crisp. Spoon the bacon onto a plate that is lined with paper towels. Set aside for now.
- In the same skillet, cook the ground beef with the diced onion until the beef is browned and the onion is tender. Scoop the beef and onion to a paper towel lined plate as well. Spread it out on the plate so all of the excess grease in the meat can be absorbed by the paper towel. Wipe the grease from the skillet with paper towels.
- Place a tablespoon of butter in the skillet, and let it simply melt. Your stove eye does not need to be on, the skillet is already warm.
- In a mixing bowl, prepare your cornbread batter. Combine the cornmeal, all-purpose flour, sugar, baking powder and salt. Stir these together.
- In a 2 cup measuring cup, combine the buttermilk, extra virgin olive oil and eggs. Whisk those together. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth.
- Spread the melted butter around the bottom of the skillet.
- Pour half of the cornbread batter over the bottom of the skillet. Bake for 8 minutes.
- While it is baking, grate the cheese.
- After the cornbread layer has baked, pull it out of the oven and set it near your work space. The cornbread will be set, but not completely cooked.
- Sprinkle the ground beef & onion and the bacon slices all over the top. Sprinkle the dill pickle relish over all of it. You could also use sliced pickles if that is what you have on hand.
- Drizzle a tablespoon each of ketchup and classic yellow mustard all over the top.
- Spread the grated cheese over all of that. Then pour the remaining cornbread batter evenly over all of it.
- Bake for an additional 25-30 minutes or until the cornbread tests done when a toothpick is inserted in the center.
- Allow the dish to cool for 5 minutes before cutting into wedges to serve.
Enjoy!
Notes
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork
This bacon cheeseburger cornbread skillet is delicious! I love the addition of the cornbread and it makes the dish even more hearty. The recipe video is also very helpful. Thanks for sharing!
I’ve made skillet cornbread a million times (good southern girl). However, I’ve never made it with hamburger in it. I’ll be my husband would eat this up and lick the skillet.
Great recipe, it had to be delicious!
Yum! Thanks Constance and have a Great Sunday!