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Best Easy Cozy Bacon and Green Tomato Skillet Cornbread Recipe

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This cozy bacon and green tomato skillet cornbread is moist, tender, and packed with smoky bacon and tangy green tomatoes. It’s the perfect comfort food for cool nights, ready in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 6 strips bacon, chopped (thick-cut recommended)
  • 2 medium green tomatoes, diced into 1/2-inch pieces
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups buttermilk (full-fat preferred)
  • 2 large eggs, at room temperature
  • 3 tablespoons bacon fat, reserved from cooking the bacon
  • 2 tablespoons unsalted butter, melted, for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven while it preheats.
  2. In a separate skillet over medium heat, cook the chopped bacon until crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 3 tablespoons of the bacon fat and set aside.
  3. Dice the green tomatoes into 1/2-inch pieces. Place them in a small bowl and sprinkle with a pinch of salt. Let sit for 5 minutes, then pat dry with a paper towel.
  4. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper.
  5. In a separate medium bowl, whisk together the buttermilk, eggs, and 2 tablespoons of the reserved bacon fat until smooth.
  6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few lumps are okay—do not overmix.
  7. Gently fold in the cooked bacon pieces and the diced green tomatoes until evenly distributed.
  8. Carefully remove the hot cast iron skillet from the oven using oven mitts. Add the remaining 1 tablespoon of bacon fat and swirl to coat the bottom and sides.
  9. Pour the batter into the hot skillet and spread it evenly with the spatula. It should sizzle when it hits the pan.
  10. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be pulling away from the sides of the skillet slightly.
  11. Let the cornbread cool in the skillet for 5 minutes. Slice into wedges and serve warm, with a pat of butter melting into each slice if desired.

Notes

Don’t skip preheating the skillet—it creates crispy edges. Pat green tomatoes dry after salting to prevent sogginess. Use room temperature eggs for best results. Do not overmix the batter. Let cornbread rest 5 minutes before slicing. For a spicier version, add 1-2 diced jalapeños. For a cheesy version, fold in 1/2 cup shredded sharp cheddar. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Nutrition

Keywords: cornbread, bacon, green tomato, skillet cornbread, comfort food, southern, fall recipe

Find it online: https://emmaoven.com/best-easy-cozy-bacon-and-green-tomato-skillet-cornbread-recipe/