30-Minute Crispy Bacon and Cheddar Cornbread Rice
A savory Southern-inspired rice side that combines fluffy long-grain rice with crispy bacon, sharp cheddar cheese, and cornmeal for a subtle corn-bread flavor. Sweet corn kernels add pops of sweetness, while a touch of butter and hot sauce bring depth. Ready in under 30 minutes and perfect alongside fried chicken, pulled pork, or roasted vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 6 servings (about 4 cups total)
Steps
Before you start
- Measure the rice and broth so you're ready to add them quickly
- Have all ingredients prepped and within arm's reach of the stove
- Use long-grain white rice for the best texture and fluffiness
Cook bacon until crispy
- In a large 12-inch skillet over medium heat, add the chopped bacon.
- Cook for 6–7 minutes, stirring occasionally, until the bacon is crispy and browned.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- You should have about 2 tablespoons of rendered fat remaining.
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Ready when: Bacon is golden brown and crispy, not chewy
Tip: Don't drain all the bacon fat—it adds crucial flavor to the rice.
Sauté onion and aromatics
- Add the butter to the bacon fat in the skillet.
- Once melted and foaming, add the diced onion.
- Cook for 3–4 minutes over medium heat, stirring occasionally, until the onion is softened and translucent.
- You'll smell the sweet onion aroma.
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Ready when: Onion is translucent and soft, not browned
Tip: Keep the heat at medium to prevent the onion from browning too fast.
Toast rice and cornmeal
- Add the uncooked rice and cornmeal to the skillet.
- Stir constantly for 2–3 minutes until the rice is well coated with the fat and begins to smell nutty and slightly toasted.
- This toasting step adds a deeper flavor.
- The grains will look slightly dry and separated.
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Ready when: Rice is opaque and lightly golden; grains are separated and coated
Tip: Constant stirring prevents sticking and ensures even toasting.
Add broth and bring to simmer
- Pour the 3 cups of broth into the skillet, stirring once to combine.
- Bring to a gentle boil over medium-high heat, then immediately reduce the heat to medium-low.
- Cover the skillet with a lid (or foil if you don't have one).
- Maintain a gentle simmer—you should see small bubbles breaking the surface, not a rolling boil.
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Ready when: Liquid is simmering gently; rice is tender and broth is mostly absorbed
Tip: Don't stir the rice while it simmers—let it cook undisturbed for fluffy grains.
Add corn and cheese
- After 12 minutes, remove the lid and check the rice.
- It should be tender and the broth mostly absorbed.
- Add the thawed corn kernels and shredded cheddar cheese.
- Stir gently to combine, then cover again and let cook for 2 more minutes over low heat until the cheese is fully melted and the corn is heated through.
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Ready when: Cheese is completely melted and incorporated; corn is hot
Tip: Don't overcook at this stage—the rice can become mushy if simmered too long.
Season and finish
- Remove the skillet from heat.
- Fold in the crispy bacon, hot sauce, salt, and black pepper.
- Stir gently until everything is well distributed.
- Taste and adjust seasoning if needed.
- If using scallions, sprinkle them over the top as garnish just before serving.
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Ready when: All ingredients are evenly mixed and flavors are balanced
Tip: Add the bacon last to preserve its crispness—folding gently keeps the texture intact.
Good to know
Tips
- Toast the rice and cornmeal mixture for 2–3 minutes—this step builds deeper, more complex flavor rather than a plain rice side.
- Don't skip the bacon fat; it's the backbone of the dish's savory flavor and prevents the rice from tasting one-dimensional.
- Use a 1:2 rice-to-broth ratio (1.5 cups rice to 3 cups broth) for perfectly fluffy, not mushy, rice every time.
- Serve warm straight from the skillet for the best presentation and crispest bacon texture.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of broth (1–2 tablespoons per cup of rice) for 3–4 minutes, stirring occasionally until hot throughout. Alternatively, microwave in a covered bowl with 1 tablespoon broth per cup for 1–2 minutes, stirring halfway through. Do not freeze, as the texture becomes grainy upon thawing.
Substitutions
- sharp cheddar cheese → Monterey Jack or Gruyère cheese. Monterey Jack is milder and creamier; Gruyère is nuttier and more savory. Use the same amount shredded.
- cornmeal (polenta) → Fine polenta or cornflour. Maintains the same texture and corn flavor. Use the same amount.
- frozen corn kernels → Fresh corn kernels (about 1 cup) or canned corn, drained. Fresh corn is slightly sweeter; canned works well if thawed and drained to prevent excess liquid.
- hot sauce (Frank's RedHot or similar) → A pinch of cayenne pepper or omit entirely. Cayenne adds heat and spice without the vinegar note. Omit if you prefer a milder dish.
