Categories: Pizza/flatbread
Ingredients
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 cup chopped yellow onion
- 1/2 cup fresh or frozen corn kernels
- 2 cups plain yellow cornmeal
- 1 cup flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 1/2 tsp kosher salt, divided
- 1 1/4 cups shredded Cheddar, divided
- 2 cups whole buttermilk
- 2 large eggs
- Garnish: cooked and crumbled bacon
Directions
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Preheat oven to 400. In a deep 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Remove all but 2 tbsp. drippings from skillet; reserve remaining drippings.
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Add onion and corn to skillet. Cook, stirring frequently, until tender, about 3 minutes. Remove onion mixture from skillet. Add 2 tbsp. reserved drippings to skillet; reduce heat to medium-low.
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 tsp salt. Stir in 1 cup cheese. In a medium bowl, whisk together buttermilk, eggs and remaining reserved drippings. Make a well in center of dry ingredients. Add buttermilk mixture; stir until just combined. Stir in bacon and onion mixture. Sprinkle remaining 1/2 tsp salt in skillet. Carefully pour batter into hot drippings. Top with remaining 1/4 cup cheese.
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Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Garnish with bacon, if desired.