Thursday, February 21, 2013

bacon, corn and cheddar skillet bread

Cast iron skillets are just cool. And everyone who has one is obsessed with it! I know people who use their grandmother's skillet. These things are treated like treasures.

Mine is super new and cheap, but I still love it! And I made you some bread with it! With bacon! So that makes it kind of cool, right?

Bacon and Corn Skillet Bread
serves 8

you'll need:
8 slices of bacon
4 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 egg, beaten
1 3/4 cup buttermilk
1 cup frozen corn
1/2 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
1 teaspoon coarsely ground black pepper

Lay bacon on a foil-lined baking sheet. Put in a cold oven and preheat to 425 degrees F. Set a timer for 15 minutes. Remove bacon from the oven, but keep the oven on 425. Set bacon aside to cool. When cooled, chop into small pieces.

Spray a large cast iron skillet with cooking spray and set aside. (You can also use a round cake pan if you don't have a skillet!)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers or a pastry cutter, break the butter down until it's coarse and  crumbly.

In a small bowl, whisk the egg and buttermilk together. Add to the dry ingredients. Stir with a big spoon, working to moisten evenly (but don't overmix). Add bacon, corn, cheese, and cayenne and stir briefly. Gently knead dough a few times in the bowl until it just comes together (it will still be pretty shaggy... that's just fine. You DON'T want to over-knead or mix or your bread will be tough).

Transfer dough to skillet. Using a knife, mark an inch-deep X into the dough. Brush the top generously with buttermilk and top with black pepper. Bake in oven for 35-45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

Let bread rest for about 10 minutes before cutting and serving. Serve warm with butter. Enjoy!


  1. OOoooo this looks SO good! I would love to try making it with either vegetarian "bacon" or tempeh!

    1. Thanks! :) Great ideas for modification -let me know how it turns out!

  2. Yes! Still very cool even if it isn't old. :) I actually have a super old cast iron skillet from my grandmother, but I don't use it near as often as I should. Maybe I'll have to make this recipe! I love the idea of adding bacon to the bread... this whole recipe sounds delicious! :)

    1. Adding bacon is always a good idea. :) So cool you have your grandmother's... I love that!!

  3. I was straight over here when you used the magic words "Bacon" "Corn" "Cheddar" and "Bread"... it was like a spell had been cast.

    1. Can't go wrong with any of those... and when all together... it just makes sense.

  4. I had never heard of skillet bread until recently. Your version is irresistible. I have to try this asap. Thanks!

    1. Thanks, Wendy! With bacon and cheddar, how can you go wrong? :) Let me know if you try it!

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