Bacon and Gouda Cornbread

Savory, smoky, and unapologetically Southern.

This is cornbread that leans all the way in. Crisp bacon, rich Gouda, and golden cornmeal come together in a cast-iron skillet to make something that feels both familiar and indulgent. The edges bake up dark and crunchy, the center stays tender and steamy, and every bite hits with smoky depth from the cheese and bacon fat baked right into the crumb.

It’s the kind of cornbread that steals attention from the main dish. Perfect with chili, barbecue, or a pot of beans, but honestly just as dangerous eaten straight from the skillet while standing at the counter.

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Ingredients

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1 large egg, room temperature
• 3 tablespoons bacon fat or unsalted butter, melted
• 1 cup smoked Gouda cheese, freshly grated
• 6 slices bacon, cooked until crisp and crumbled
• 1 tablespoon bacon fat or butter, for the skillet

Optional additions:

• Fresh cracked black pepper
• Thinly sliced green onions
• A pinch of smoked paprika for extra depth

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Directions

1. Preheat the oven to 425°F.
   Place a 9-inch cast-iron skillet in the oven while it heats so it’s screaming hot when the batter goes in.
2. Mix the dry ingredients.
   In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
3. Mix the wet ingredients.
   In a separate bowl, whisk the buttermilk, egg, and melted bacon fat or butter until smooth.
4. Bring it together.
   Pour the wet ingredients into the dry and stir just until combined. Fold in the grated Gouda and crumbled bacon. Do not overmix.
5. Prep the skillet.
   Carefully remove the hot skillet from the oven. Add 1 tablespoon bacon fat or butter and swirl to coat the bottom and sides.
6. Bake.
   Pour the batter into the skillet. It should sizzle on contact.
   Bake for 18–22 minutes, until deeply golden on top and crisp around the edges.
7. Rest and serve.
   Let cool for about 5 minutes before slicing. Serve warm.

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Southern Notes & Tips

• Smoked Gouda is key. It adds depth without overpowering the corn flavor.
• Cook the bacon fully. Crisp bacon holds its texture better once baked.
• Cast iron isn’t optional. That hot skillet is what gives you the signature crust.
• Skip the sugar. This cornbread is savory by design.

This bacon and Gouda cornbread is rich, hearty, and built to stand up to bold flavors. It’s comfort food with confidence, the kind that disappears fast and gets requested again before the skillet even cools.