Bacon Cheeseburger Cornbread Tuesday, May 15, 2011


3rd Place Winner 4H cook0off Jordan Bowling Heiskell, TN

6 strips bacon
1 onion (optional)
½ clove garlic
6 large mushrooms
½ lb. ground beef
2 cups Martha White Cornmeal
1-1/4 cups buttermilk
¼ cup virgin olive oil
1 egg
1 tsp. coarse salt
4 slices Monterey Jack cheese
*Cook in 10 inch Lodge Cast Iron Skillet


Cook 6 strips bacon to a medium crisp. Reserve bacon drippings. While bacon is cooking, chop onion, garlic and mushrooms finely. Caramelize onions and garlic together in Lodge cast iron skillet. Once onions and garlic are caramelized, add in mushrooms. Sweat mushrooms in onion and garlic. Brown ground beef in a separate Lodge cast iron skillet. Mix together Martha White Cornmeal, buttermilk, virgin olive oil, and eggs in a bowl. This will make a batter. Grease your 10 inch
Lodge cast iron skillet liberally with the reserved bacon grease. Preheat oven to 425 degrees. Pour 1/3 of batter in 10 inch Lodge cast iron skillet. Now layer on ground beef. Next layer onions, garlic and mushrooms. Sprinkle on top of this 1 tsp of coarse salt. Next layer medium crisp bacon and 4 slices Monterey Jack Cheese. Cover with remaining cornbread mixture. Bake at 425 degrees for 25 minutes. Let cool at least 10 minutes. Turn onto a platter, slice and enjoy your cheeseburger in a “Martha White Cornbread Bun.” Makes a perfect snack or lunch. Serves 6.


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