This bacon cheddar cornbread uses a unique blend of ingredients to create a cheesy, buttery cornbread with a fraction of the carbs and fat in traditional recipes. It’s an easy recipe that can be prepared and in the oven in about 10 minutes. And it makes a massive batch to feed the whole family or stow away for a week’s worth of meals.
Let’s get this bread, y’all.
Bacon Cheddar Cornbread Ingredients
There are several key ingredients, but the two that might jump off the page at you will be almond flour and cheddar powder.
Why Almond Flour?
The almond flour provides structure and matches the texture of corn flour while significantly reducing the carb count. If you wanted to use corn flour only, the recipe should work fine. Though I haven’t tested it!
Okay, you’re probably familiar with almond flour. But what about cheddar powder?
What is Cheddar Powder?
Cheddar powder is dehydrated cheddar cheese. If you’ve ever used powdered peanut butter, it’s pretty similar in concept. You can reconstitute the powder to create a ton of cheddar flavor without adding lots of cheese (and the fat and calories that come with it).
This bacon cheddar cornbread calls for 1/2 cup of cheddar powder which equates to 280 calories. When it’s mixed with the other ingredients like Greek yogurt, milk, and canned corn, you’re left with an extra cheesy cream sauce that would take at least double the amount of real cheese.
Hashtag magic.
You might be able to find cheddar powder in stores, but I typically order it from Amazon. It’s on my recommended products list here. I’ve used it in everything from cheesy cauliflower grits to cheesy air fryer bread.
The Bacon and Remaining Ingredients
You can use any type of bacon you’d like. Just be aware that the cornbread will cook in the remaining bacon grease. So if you use full fat bacon, you may want to drain a bit before adding the cornbread batter to the skillet to bake.
For the Greek yogurt and milk, you could get away with any kind of milk, but the Greek yogurt may be difficult to replace. I’m betting if you’ve made it this far, though, you’re not that concerned with the dairy content of this recipe.
That’s all the important ingredient notes I can think of for now. If you have a question I missed, drop a comment at the bottom of this post.
Be sure to let me know what you think about this bacon cheddar cornbread! Feel free to tag me on Instagram, or join my free Facebook group to share it with the crew.
Bacon Cheddar Cornbread
Ingredients
- 8 slices Center Cut Bacon, cut into thin strips
- 1 C 116g Masa Harina or Corn Flour
- 1/2 C 56g Almond Flour
- 1/2 C 56g Cheddar Powder
- 1 Tbsp Baking Powder
- 15 oz can Whole Kernel Corn, undrained
- 1 C 227g Fat Free Greek Yogurt
- 1/2 C 120mL Skim Milk, or your choice of milk
Instructions
- Preheat an oven to 375F.
- Add the chopped bacon to a 12-inch cast iron skillet over medium-high heat and fully cook.
- While the bacon cooks, mix the remaining ingredients in a large bowl.
- Transfer the cooked bacon pieces to the cornbread batter, leaving the bacon grease behind in the skillet. Stir well.
- Carefully pour the cornbread batter into the skillet and bake for 45-55 minutes or until the center is cooked through and no longer gooey. (If the edges brown before the center cooks through, you can cover with foil to finish cooking.)
Notes
- Each slice has 3 Smart Points.
- If you'd like different sized slices, multiply the nutrition facts by 12 and divide by the new number of slices.
Can you use all purpose flour instead of corn flour?
I guess you could, but then you’d have more of a bread than cornbread. Could still be good, though. Let me know if you try it!
I used jiffy cornbread muffin mix in lieu of the corn flour. I looked at 3 stores for corn flour, there is a shortage here!! The result was something I like to call bacon cheddar cream corn pie, lol. Almost threw it out, but decided to try it. Top and bottom we’re kind of like burned cheese (in a good way), and the middle was reminiscent of cream corn. My dude, it. Was. Awesome. Not quite as Macro friendly, though. Going to give it another go with proper ingredients, since it couldn’t be dipped in the spicy beef tomato soup. You know it’s a good recipe when the screw up is half gone in one sitting 🤣🤣. Keep up the good work man!
I used jiffy cornbread muffin mix in lieu of the corn flour. I looked at 3 stores for corn flour, there is a shortage here!! The result was something I like to call bacon cheddar cream corn pie, lol. Almost threw it out, but decided to try it. Top and bottom we’re kind of like burned cheese (in a good way), and the middle was reminiscent of cream corn. My dude, it. Was. Awesome. Not quite as Macro friendly, though. Going to give it another go with proper ingredients, since it couldn’t be dipped in the spicy beef tomato soup. You know it’s a good recipe when the screw up is half gone in one sitting 🤣🤣. Keep up the good work man!
Sounds like you might be onto something there! Thanks for sharing your research. And good luck finding corn flour for round 2.
I could never get it done all the way. I cooked for over an hour and it was still gooey. That being said, it tasted delicious and It went in a soup so it wasn’t too big a deal. Just wondering what my problem was.
A few guesses: baking in a smaller dish with less surface area, measurement issue with yogurt or milk, or possibly some ingredient differences (more liquid in corn, fattier bacon, different milk, etc.). Hope that helps!
Twas the night before a massive snowstorm was predicted to hit and two days before Thanksgiving. Cornbread was planned for dinner than night and then gasp! I realized I forgot to replenish my empty supply of almond flour. There was no way I was driving back to the store…. I subbed Spelt flour in the same weight for the almond flour and hoped for the best. I also reduced the bacon to 6 and a half slices (it’s what I had on hand). King Arthur Vermont White Cheddar for the Cheddar Powder and everything else exact as written in the recipe. This came out AMAZING. My cook time was a little longer and I attribute that to the flour replacement but this was SO GOOD. I served it with the Sweet Thai Beef and Brussels on the first night and the next day crumbled a serving with scrambled eggs. Delicious!
Twas the night before a massive snowstorm was predicted to hit and two days before Thanksgiving. Cornbread was planned for dinner than night and then gasp! I realized I forgot to replenish my empty supply of almond flour. There was no way I was driving back to the store…. I subbed Spelt flour in the same weight for the almond flour and hoped for the best. I also reduced the bacon to 6 and a half slices (it’s what I had on hand). King Arthur Vermont White Cheddar for the Cheddar Powder and everything else exact as written in the recipe. This came out AMAZING. My cook time was a little longer and I attribute that to the flour replacement but this was SO GOOD. I served it with the Sweet Thai Beef and Brussels on the first night and the next day crumbled a serving with scrambled eggs. Delicious!
When I made this I didn’t have cheddar powder. I never do. So I used fat free shredded cheddar. I think my cast iron was too big because mine got really brown on top. It still tasted amazing though. Better than any corn bread I’ve ever made, box or homemade.
When I made this I didn’t have cheddar powder. I never do. So I used fat free shredded cheddar. I think my cast iron was too big because mine got really brown on top. It still tasted amazing though. Better than any corn bread I’ve ever made, box or homemade.
I paired this with the spicy tomato beef soup for a nice hearty meal. It was delicious! Cornbread was a bit soggy reheating in the microwave, which is to be expected. Next time I might try throwing it in the air fryer for a few minutes, but unfortunately dont have one at work!
I paired this with the spicy tomato beef soup for a nice hearty meal. It was delicious! Cornbread was a bit soggy reheating in the microwave, which is to be expected. Next time I might try throwing it in the air fryer for a few minutes, but unfortunately dont have one at work!