Who knew it was possible for cornbread to get even comfier?! Well, once you try Comfort Cornbread, you’ll understand. This main course (yes, you read that right) is exploding with all your homey favorites. Starting with that sweet, golden bread as a foundation, there’s gooey, rich macaroni and cheese and crispy, salty bacon inside to create a combination you probably had never thought of before. But once you taste it, you’ll never be able to stop thinking of it. Come home to pure comfort with this Comfort Cornbread!
Ingredients
- 8 strips bacon, chopped
- 1 3/4 cups elbow macaroni, cooked, according to the package instructions
- 1 cup smoked Gouda or cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 4 ounces cream cheese, cubed
- 6 large eggs, divided
- 3 cups 2% milk, divided
- 4 green onions, chopped, plus more, to taste
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 1 (8.5-ounce) package cornbread/muffin mix
- 1/2 teaspoon smoked paprika
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a 12-inch cast-iron or oven-safe skillet over medium heat, cook the bacon pieces, stirring occasionally, until they are crisp.
Step 3 –Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate.
Step 4 –Discard all but 1 tablespoon of the bacon drippings from the skillet.
Step 5 –Add the cooked macaroni to the reserved drippings in the skillet over medium heat.
Step 6 –Stir the Gouda, the pepper jack, and the cream cheese into the macaroni and heat until the cheeses have melted, about 2-3 minutes.
Step 7 –In a bowl, add 2 of the eggs, 1 cup of the milk, 4 of the chopped green onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and whisk to combine.
Step 8 –Pour the egg mixture into the macaroni mixture and cook, while stirring, until it slightly thickens, about 3-4 minutes.
Step 9 –Transfer the skillet from the heat.
Step 10 –Reserve 1/4 cup of the cooked bacon for topping and sprinkle the rest over the macaroni and cheese.
Step 11 –Add the cornbread mix, the paprika, the remaining eggs, the remaining milk, the remaining salt, and the remaining pepper in the blender, cover, and process until it is smooth.
Step 12 –Pour the cornbread mixture over the macaroni and cheese.
Step 13 –Bake the mac and cheese-cornbread mixture until it is puffed and golden-brown, about 30-35 minutes.
Step 14 –Let the cornbread stand for 10 minutes.
Step 15 –Serve the cornbread sprinkled with the reserved bacon pieces and the extra green onions.
