Keto Skillet Cornbread with Poblanos and Bacon
A Southern-style cornbread baked in a cast-iron skillet with roasted poblano peppers and crispy bacon. The stone-ground cornmeal creates a hearty texture, while bacon grease adds rich flavor and creates a golden crust. The mild heat from poblanos complements the smoky bacon, making this perfect for barbecues, chili dinners, or any time you want comfort food.
Ingredients
- 3 cups stone-ground cornmeal
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- ¾ teaspoon baking soda
- 10 ½ cups buttermilk
- 3 eggs
- 8 tablespoons butter, melted
- 2 poblano peppers, roasted, peeled, seeded, and choppedjalapeños1:1spicy
increases heat level
- 6 ounces bacon, cooked until fully rendered and crispy, chopped
- 2 tablespoons bacon grease
Instructions
- 1
Preheat oven to 375 degrees
- 2
Whisk together dry ingredients in a large bowl
- 3
Whisk together buttermilk, eggs, and melted butter in a separate bowl
- 4
Add wet ingredients to dry ingredients and stir well
- 5
Fold in poblanos and bacon
- 6
Heat bacon grease in a 12-inch cast-iron skillet over high heat until shimmering
- 7
Pour batter into skillet and transfer to oven
- 8
Bake until top is lightly browned, about 50 minutes
Tips
Strain and refrigerate bacon grease to keep it fresh longer for future cornbread making.
Use a cast-iron skillet for the best crust - heat the bacon grease until it shimmers before adding batter.
Good to Know
Cover and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can be made 1 day ahead and reheated in a 300°F oven for 10-15 minutes.
Serve warm from the skillet with butter and honey.
Common Mistakes
Don't skip heating the bacon grease in the skillet to avoid a soggy bottom crust.
Avoid overmixing the batter to prevent tough cornbread.
Substitutions
Dairy-Free Swaps
General Alternatives
increases heat level
FAQ
Can I make this without bacon?
Yes, substitute vegetable oil or melted butter for the bacon grease and omit the bacon pieces for a vegetarian version.
What if I don't have poblanos?
Bell peppers work well for mild flavor, or use jalapeños for more heat. Roast and prep the same way.
How long does this keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. Reheat in the oven to restore texture.