Crispy crunchy bacon-crusted piping hot cornbread. Seriously. A bacon flavor explosion.Â
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.Â
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???
Ingredients
- 8 slices thick cut bacon
- 2 (6-ounce) packages Martha White Buttermilk Cornbread and Muffin Mix
- 1 â…“ cups milk
Instructions
- 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I’m proud to be an ambassador for Martha White, and they sponsored this post, but the opinions here are all my own – just as always.
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Oh my stars!!! You’re a millennial !!! Was it not enough they have torn up Webster’s Dictionary making it necessary to keep your phone charge to decipher all the abbreviations and definitions? Changing one of the base foundations of true southern cooking. Just more edification for bacon. Where will it end? Now what exactly will be named as its companion on a plate? Eggs, gravy, butter, jelly pintos or navy beans? My future seems to be drawing me toward the closet when I slather my hot cornbread with butter and a heavy dose of molasses. Woe is me. . . . (LOL)
First off, I’m not a millennial – not that it’s something to be embarrassed about. Second, your entire comment has me confused. What abbreviations and definitions are you referring to?
Can you add a little bit of the bacon grease inside the mix also can I use buttermilk instead of milk
Yes! I think you could certainly add a little bacon grease and I think buttermilk will work just fine.
This is the way I always make cornbread. I do use cornmeal and not the mix. Love the bacon on the bottom.
It add some great flavor, right!?!?
Just curious is it crumbly with no shortening in the cornbread batter
Not really. Feel free to add an egg if you’re worried about it.
Do you make your own mixes like for corn bread, buscuits, cakee and cookies?
I don’t.
Have to try this. My only problem is, I will be 87 years old next week, and can hardly lift my iron skillet, so not sure I will be able to flip this, but sure am going to try. Ham and navy bean soup, and this. Yum!!!!
Sounds like a GREAT combo!!
You are breaking my heart since I don’t have Martha White in CA, unless….Amazon??
Yes, try Amazon. I’ve heard some folks mention Target as well. I think you can also order it directly from the Martha White website.
I feel your pain. Moved to Texas from Tennessee and couldn’t believe no one sells Martha White here. I ordered some from Amazon. One dozen bags. Good thing I have a big freezer!
You might find it in your local Wal Mart grocery. I’m in San Diego and that’s where I found it.
I made this last night using Jiffy Mix with almond milk instead of regular. It really is quick and easy and super yummy!! I plan to add this to my weekly meal schedule over this winter and eat lots of chili. It’s the perfect remedy for making bacon last longer and I’m sure you could freeze some and it would do great reheated… like for a potluck or camping trip. I highly recommend it!
Isn’t it great??? So glad you enjoyed it, Jessica!
Man that looks good. I got to try that!
I sure hope you’ll enjoy it, Ronnie!
Been so busy hadn’t had time to make it yet but I will get around to it one day!