Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 slices bacon, cooked crisp and chopped; 1 tbsp bacon drippings
- 7 oz smoked gouda (5 oz/140 g shredded, 2 oz/55 g diced)
- 1 cup (150 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder; 1/2 tsp baking soda
- 1 tsp kosher salt; 1/2 tsp smoked paprika; 1/2 tsp black pepper
- 2 large eggs
- 1 1/4 cups (300 ml) buttermilk
- 3 tbsp (42 g) unsalted butter, melted and cooled
- 1 tbsp packed brown sugar (optional, for subtle sweetness)
- 3 scallions, thinly sliced; 1 small jalapeño, minced (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5-in loaf pan with bacon drippings and line with parchment.
- 2. Cook bacon until crisp; chop. Reserve 1 tbsp drippings.
- 3. Whisk dry: cornmeal, flour, baking powder, baking soda, salt, paprika, pepper.
- 4. Whisk wet: eggs, buttermilk, melted butter, 1 tbsp drippings, brown sugar. Stir in scallions and jalapeño.
- 5. Fold wet into dry until a few streaks remain. Add most bacon, 3 oz shredded gouda, and diced gouda; fold just to combine. Rest 5 minutes.
- 6. Fill pan; top with remaining shredded gouda and a little bacon. Bake 45–55 minutes until golden and a tester shows moist crumbs (200–205°F internal).
- 7. Cool 10 minutes in pan, then 30 minutes on a rack before slicing.
Why You’ll Love This Recipe
- Smoky, cheesy pockets from smoked gouda meet crisp, savory bacon in every slice.
- Tender, moist crumb thanks to buttermilk and a touch of butter—never dry cornbread again.
- Loaf format slices cleanly for brunch, potlucks, or soups-and-chili nights.
- One bowl for dry, one for wet—simple technique with impressive flavor.
Grocery List
- Produce: Scallions, jalapeño (optional)
- Dairy: Smoked gouda, buttermilk, unsalted butter, eggs
- Pantry: Bacon, yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, smoked paprika, black pepper, brown sugar
Full Ingredients
Bacon & Cheese
- 6 slices bacon, cooked crisp and chopped (about 5 oz/140 g before cooking)
- 7 oz (200 g) smoked gouda, divided: 5 oz (140 g) coarsely shredded and 2 oz (55 g) diced into 1/4-inch cubes
Dry Ingredients
- 1 cup (150 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
Wet Ingredients & Mix-Ins
- 2 large eggs, at room temperature
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 3 tbsp (42 g) unsalted butter, melted and cooled slightly
- 1 tbsp bacon drippings (reserved from cooking) or neutral oil
- 1 tbsp packed brown sugar (optional, for a hint of sweetness)
- 3 scallions, thinly sliced (about 1/2 cup)
- 1 small jalapeño, seeded and finely minced (optional)
For the Pan & Topping
- 1 tsp bacon drippings or butter, for greasing
- Reserved 1/2 cup shredded gouda (about 2 oz/55 g) and 1–2 tbsp chopped bacon for the top
- Pinch flaky sea salt (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with about 1 teaspoon bacon drippings (or butter). Line the long side with a strip of parchment that overhangs for easy lifting, then lightly grease the parchment.
Step 2: Cook and chop the bacon
Cook bacon in a skillet over medium heat until deeply crisp, 8–10 minutes. Transfer to paper towels to drain and cool, then chop. Carefully pour the hot drippings into a heatproof cup; measure 1 tablespoon for the batter and reserve about 1 teaspoon for greasing the pan (already used). Set aside a tablespoon or two of chopped bacon for the topping.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, smoked paprika, and black pepper. This evenly disperses the leaveners and seasonings for a uniform crumb.
Step 4: Whisk the wet ingredients
In a separate bowl or large measuring jug, whisk the eggs until blended. Whisk in the buttermilk, melted butter, 1 tablespoon bacon drippings, and brown sugar (if using) until smooth. Stir in the scallions and jalapeño.
Step 5: Bring the batter together
Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until a few dry streaks remain. Add most of the chopped bacon, 3 oz (about 3/4 cup) of the shredded gouda, and all the diced gouda. Fold just until evenly distributed; do not overmix. Let the batter rest for 5 minutes so the cornmeal hydrates.
Step 6: Fill, top, and bake
Scrape the batter into the prepared pan and smooth the top. Sprinkle over the reserved shredded gouda and reserved bacon. Add a tiny pinch of flaky sea salt if you like a savory finish. Bake for 45–55 minutes, until deeply golden and a skewer inserted in the center comes out with a few moist crumbs (melted cheese may coat the tester, which is fine). For precision, the center should read 200–205°F (93–96°C).
Step 7: Cool, slice, and serve
Cool the loaf in the pan on a rack for 10 minutes. Use the parchment overhang to lift it out, then cool at least 30 minutes before slicing to set the crumb. Serve warm or room temperature. It’s fantastic plain, with softened butter, or alongside chili, tomato soup, or a crisp salad.
Pro Tips
- For the best texture, weigh your flour and cornmeal; too much flour makes a dry loaf.
- Using both shredded and diced gouda creates melty ribbons and gooey pockets throughout.
- Don’t skip the 5-minute batter rest; it prevents a gritty crumb by hydrating the cornmeal.
- Room-temperature eggs and buttermilk help the batter blend smoothly and rise evenly.
- Check doneness by temperature (200–205°F) rather than color alone, especially with cheese-heavy batters.
Variations
- Jalapeño–Cheddar: Swap smoked gouda for sharp cheddar and double the jalapeño for a spicier loaf.
- Cast-Iron Skillet Version: Preheat a 10-inch cast-iron skillet with 1 tbsp bacon fat in the oven. Pour in the batter and bake 25–30 minutes until golden.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour.
Storage & Make-Ahead
Cool completely, then wrap tightly. Store at room temperature up to 1 day or refrigerate up to 4 days. Reheat slices at 325°F (165°C) for 8–10 minutes or toast until warm and edges crisp. Freeze whole or sliced, well wrapped, up to 2 months; thaw overnight in the fridge or toast straight from frozen. For make-ahead prep, cook and chop the bacon and shred/dice the cheese up to 2 days in advance; keep refrigerated.
Nutrition (per serving)
Approximate per slice (1/10 of loaf): 320 calories; 18 g fat; 24 g carbohydrates; 13 g protein; 1 g fiber; 520 mg sodium. Values will vary based on brands and bacon/cheese choices.
