There’s something truly magical about biting into a warm piece of homemade cornbread, especially when it’s filled with gooey, melted cheese. I still remember the first time I tried cheesy cornbread. It was at a small, family-run diner in the heart of Texas. The moment I took my first bite, I knew I had to learn how to make it. And after years of tweaking and perfecting, I’m excited to share my cheesy cornbread recipe with you all today. This cheesy cornbread is not just a bread; it’s a celebration of simple, comforting ingredients coming together to create something truly special. It’s the kind of dish that feels like a warm hug on a cold day. And the best part? It’s incredibly easy to make. You don’t need any fancy equipment or ingredients. Just a good old cast-iron skillet, some basic pantry items, and a love for good food. So why do I love this recipe so much? Because it’s a testament to the beauty of home cooking. It’s about taking humble ingredients and transforming them into something that can light up your tastebuds and warm your soul. And I can’t wait for you to experience it.
Ingredients
- 4 slices bacon
- 1 (16 oz.) pkg. cornbread mix
- 2 eggs, beaten
- 1 (15 oz.) can cream-style corn
- 3/4 c. Kraft mayonnaise
- 1 c. (4 oz.) shredded Swiss or Cheddar cheese
Baking Instructions
- Cook bacon in an 8-inch cast-iron skillet until crisp.
- Remove bacon, reserving 2 tablespoons drippings.
- Heat skillet with drippings in a 425° oven for 5 minutes.
- Combine crumbled bacon and cornbread mix and remaining 4 ingredients, stirring just until dry ingredients are moistened.
- Remove skillet from oven.
- Pour mixture into skillet.
- Bake at 425° for 30 to 35 minutes or until golden brown.
Calorie: 400
Total cooking time: 45 minutes
Difficulty level: Easy
A Corny Tale of Cheesy Cornbread
Let me regale you with my recent culinary escapade in the land of Cheesy Cornbread. Picture this, a chilly winter evening, the kitchen beckoning to me like a lighthouse in a storm. The mission? Whip up some warm, crumbly, bacon-y, cheese-loaded cornbread.
The Bacon Chronicles
The first order of business, bacon. Four glorious slices of bacon sizzling away in an 8-inch cast-iron skillet. The aroma wafting through the kitchen was enough to make my stomach growl in anticipation. I cooked the bacon until it was crisp, just the way I like it. The crunch of a well-cooked bacon slice is music to my ears.
After the bacon was done, I took it out, leaving behind 2 tablespoons of drippings. Here’s a little tip from your friendly food blogger, always save your bacon drippings! They’re liquid gold in the cooking world.
Skillet Shenanigans
Then came the part where I had to heat the skillet with the drippings in a 425° oven for 5 minutes. Now, let me tell you, remembering to remove the skillet from the oven after exactly 5 minutes when you’re also trying to juggle other ingredients is a bit like trying to pat your head and rub your belly at the same time. But, I did it. No smoke alarms were triggered in the making of this cornbread!
Mixing Madness
While the skillet was getting hot and bothered in the oven, I combined the crumbled bacon and cornbread mix with the other ingredients – the eggs, cream-style corn, mayonnaise, and Swiss cheese. Now, who knew stirring could be this challenging? It’s like conducting an unruly orchestra. You need to stir just enough so that the dry ingredients are moistened. Any further, and the cornbread union might go on strike.
The Skillet’s Back in Town
After the oven timer went off (thank goodness for timers!), I gingerly took the skillet out of the oven. With a deep breath and a prayer to the cooking gods, I poured the mixture into the skillet.
Baking and Waiting
The skillet then went back into the oven to bake at 425° for 30 to 35 minutes. This was the most nerve-wracking part. Baking, my friends, is a test of patience. It’s like watching paint dry, but at least the results are edible.
The Golden Reward
Finally, the moment of truth arrived. The cornbread was golden brown, and the smell was heavenly. The taste? Well, let’s just say it was a symphony of flavors – the crunch of the bacon, the creaminess of the corn, the tang of the mayonnaise, and the gooey goodness of the Swiss. It was a cornbread dream come true.
So, there you have it, my friends. My journey into the heart of Cheesy Cornbread territory. It was filled with laughs, a few nerve-wracking moments, and a whole lot of deliciousness. Until next time, happy cooking!
