Best 2 Bacon Kale Cornbread Recipes

Embark on a culinary journey with this delectable Bacon Kale Cornbread, a harmonious blend of savory and comforting flavors. This recipe masterfully combines the crispy goodness of bacon, the earthy notes of kale, and the sweet crunch of cornbread, resulting in a tantalizing dish that will captivate your taste buds. Accompanying this main attraction are three additional recipes that elevate the cornbread experience. Indulge in the classic Southern Cornbread, a staple of American cuisine, featuring a moist and crumbly texture that pairs perfectly with hearty stews and chili. For a delightful twist, try the Sweet Cornbread, a delightful variation infused with honey and speckled with plump blueberries. Last but not least, the Jalapeno Cheddar Cornbread adds a touch of heat and a burst of cheesy goodness, making it an ideal accompaniment to spicy dishes. Whether you're seeking a hearty main course or a delectable side, these cornbread recipes promise an unforgettable culinary experience.

Let's cook with our recipes!

BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS

Baked Eggs With Kale, Bacon and Cornbread Crumbs image

This Southern riff on bacon and eggs comes together quickly and with just a few ingredients. Using a store-bought corn muffin to make the toasted cornbread crumbs is a quick shortcut that gives this dish its star power. (Try using these crumbs as croutons in a kale Caesar salad, too!) Curly kale, collard greens, Swiss chard or a combination may be used in place of the Tuscan kale. For a vegetarian-friendly version, this recipe can be made without the bacon: Just sauté the garlic, onion and greens in 3 tablespoons olive oil, and add an additional 1/2 teaspoon salt.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, casseroles, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup large cornbread crumbs (about 4 ounces) from about 1 large corn muffin
1 teaspoon olive oil
1 teaspoon kosher salt, or to taste
1 pound Tuscan or lacinato kale (about 2 bunches)
6 bacon slices (about 6 ounces), cut crosswise into 1/2-inch-thick pieces (optional)
1 medium yellow onion, cut in half through the stem and thinly sliced
2 teaspoons minced garlic (about 2 cloves)
1/2 teaspoon black pepper, plus more to taste
1/2 cup water or chicken stock
2 teaspoons white-wine or apple cider vinegar
6 large eggs

Steps:

Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.

BACON-KALE CORNBREAD

Bacon-Kale Cornbread image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Number Of Ingredients 14

Ingredients

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/2 cup onion, chopped and sauteed
1/2 cup kale, chopped and sauteed
1/2 cup bacon or pancetta, cooked and crumbled

Steps:

Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the onion, kale and bacon.
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

Tips:

Use fresh ingredients: This will ensure that your cornbread has the best flavor and texture.
Don't overmix the batter: Overmixing will make the cornbread tough. Just mix until the ingredients are combined.
Bake the cornbread in a hot oven: This will help it to rise and create a crispy crust.
Let the cornbread cool slightly before serving: This will make it easier to slice and serve.
Serve the cornbread with your favorite toppings: Such as butter, honey, or maple syrup.

Conclusion:

Bacon, kale, and cornbread are a delicious and satisfying combination. This recipe is easy to make and can be served as a side dish or main course. Whether you're looking for a hearty breakfast, a quick lunch, or a comforting dinner, this cornbread is sure to please. So next time you're in the mood for something delicious and different, give this bacon, kale, and cornbread recipe a try!