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Bacon Cheeseburger Cornbread Skillet

The classic goodness of skillet cornbread filled with the comfort of a bacon cheeseburger. Supper is ready with this one skillet dish.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Cut 5 slices of bacon into strips. (Apple wood smoked bacon is ideal.)

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

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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.

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In a mixing bowl, prepare your cornbread batter.

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Spread the melted butter around the skillet. Pour half of the cornbread batter over the bottom of the skillet. Bake for 8 minutes.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

While it is baking, grate 4 ounces of extra sharp cheddar cheese.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

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.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Drizzle a tablespoon each of ketchup and classic yellow mustard all over the top.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Spread the grated cheese over all of that. Then pour the remaining cornbread batter evenly over all of it.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Bake for an additional 25-30 minutes or until the cornbread tests done when a toothpick is inserted in the center.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Allow the dish to cool for 5 minutes before cutting into wedges to serve.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Serve with additional ketchup and mustard.

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Enjoy!

Bacon Cheeseburger Cornbread Skillet from Cosmopolitan Cornbread

Bacon Cheeseburger Cornbread Skillet

Bacon Cheeseburger Cornbread Skillet

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

The classic goodness of skillet cornbread filled with the comfort of a bacon cheeseburger.

Ingredients

  • 5 slices bacon (apple wood smoked is preferred)
  • 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

  1. To begin, preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. In a mixing bowl, prepare your cornbread batter. Combine the cornmeal, all-purpose flour, sugar, baking powder and salt. Stir these together.
  6. 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.
  7. Spread the melted butter around the bottom of the skillet.
  8. Pour half of the cornbread batter over the bottom of the skillet. Bake for 8 minutes.
  9. While it is baking, grate the cheese.
  10. 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.
  11. 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.
  12. Drizzle a tablespoon each of ketchup and classic yellow mustard all over the top.
  13. Spread the grated cheese over all of that. Then pour the remaining cornbread batter evenly over all of it.
  14. Bake for an additional 25-30 minutes or until the cornbread tests done when a toothpick is inserted in the center.
  15. Allow the dish to cool for 5 minutes before cutting into wedges to serve.
    Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 498 Total Fat: 28g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 123mg Sodium: 823mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 27g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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