Skillet Cornbread with Bacon and Cheddar


4 pieces bacon, chopped
1 1/2 cup cornmeal
1 1/2 cup all purpose flour
1 tbsp sugar
1 tsp salt
4 tbsp unsalted butter
1 3/4 cup buttermilk
3 large eggs
4 oz sharp cheddar cheese, grated


Preheat oven 375F.

Place bacon in a cold skillet, cook on medium heat. Cook until fat rendered and bacon crispy. Remove from pan and remove pan from heat.

Mix together, flour, cornmeal, sugar, baking powder, and salt. Melt 2 tbsp and add to batter, then mix in buttermilk and eggs. Fold bacon and cheese into batter. Save a little to sprinkle on top.

Add two tbsp of butter to the skillet and melt. Pour batter into the skillet and smooth out. Sprinkle bacon and cheese over top. Bake for 30 minutes or until toothpick in middle is free of crumbs.

Remove skillet from oven and let cool 15 minutes.

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