Spinach, Bacon and Cheddar Cornbread is so good. Creamy corn paired with salty, smokey bacon makes this cornbread the perfect side for grilled meats, BBQ, or as a side dish for brunch.
Mix together the dry ingredients and separately mix the wet ingredients together.
Preheat oven to 400 degrees F. If using a cast iron pan place in oven to preheat the pan.
Lightly grease a cast iron skillet or 9-in cake pan
If using a cast iron skillet heat skillet in the oven before adding the batter. If using a cake pan add batter and place in oven.
Bake 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Save leftovers in the refrigerator for up to 3 days in a tightly covered container. Reheat before serving.
*** Replace Spinach, bacon, and cheese with any of the following ingredients.
Sundried Tomato and Sausage – Mix in 1/4 cup sundried tomatoes (packed in oil), finely chopped, 1/4 cup cooked and crumbled sausage, and 1/4 cup grated Asiago. Cook an additional 5 minutes
New Mexican Green Chile + Cheddar Cheese – Add 1/2 of a 4 ounce can of chopped green chiles and 1/2 cup sharp cheddar cheese.
Jalapeno & Cojito Cheese – Add 1/4 cup minced and drained canned jalapeno peppers 1 cup of Cojito Cheese.
Spinach, bacon & cheddar – Add 1/2 cup cooked, and drained spinach + 1 cup chopped, crispy bacon + 1/2 cup Sharp White Cheddar Cheese.
Asiago Cheese & Garlic – Add 1 cup of Asiago cheese + 2 cloves, finely minced garlic.
Rosemary Corn Bread – 1/4 cup fresh, chopped rosemary.
Cranberry + Pumpkin seeds – Mix 1/4 cup chopped dried cranberries into batter + top batter with 1/2 cup of salted and shelled pumpkin seeds.