Crispy crunchy bacon-crusted piping hot cornbread. Seriously. A bacon flavor explosion. But first…
I’m so excited to join my friends from Martha White and the Country Music Association to celebrate another year of the CMA Awards! This year, the awards are in the 50th year so that means the show is going to be even more incredible! And guess what, you could be there! Yep, you and your guest could be there right in the audience to experience the whole thing – the folks from Martha White are going to see right to it.
The best part is you can enter once every day until the contest ends! How cool is that? Then find yourself in one of my favorite cities, Nashville, for the 50th Annual CMA Awards! Enter here! (Official rules)
To celebrate with my friends at Martha White, I’m sharing a recipe for this 3-ingredient Bacon Upside-Down Cornbread! Y’all, it’s so easy! And super delicious! And it’s all made in one skillet. By browning the bacon in the same skillet that you bake the cornbread in, you get the skillet super hot, which makes the outside amazingly crunchy, and the grease from the bacon gives it ridiculous flavor. It’s the perfect bread to go with nearly any meal, but is especially great with southern greens or beans. And seriously, who can so no to cornbread and bacon???
- 8 slices thick cut bacon
- 2 (6-ounce) packages Martha White Buttermilk Cornbread and Muffin Mix
- 1⅓ cups milk
- Preheat the oven to 450°F. Coarsely chop the bacon. Cook the bacon in a 10 to 12-inch cast iron skillet over medium-high heat. Cook until the bacon is just crisp. Remove from the heat. Do not drain the grease away.
- In a medium bowl, combine the cornbread mix and milk and stir until combined. Pour the batter into the hot skillet over the bacon and bacon grease. Carefully spread even, then bake for 16 to 18 minutes or until golden brown. Remove from the oven and invert on a plate to remove the cornbread from the pan. Serve warm.