Buckwheat Cornbread

Buckwheat Cornbread with Bacon & Padron Peppers

Based on a recipe for Buckwheat Cornbread from the Washington Post.


  • 1 1/2 cups stone-ground yellow cornmeal (I like Bob’s Red Mill Masa Harina)
  • 1/2 cup stone-ground buckwheat flour (I like Bob’s Red Mill Buckwheat Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon sugar (optional)
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1/2 Cup Chopped Padron (or other) Peppers
  • 2 large eggs, beaten
  • 1 3/4 cups low-fat buttermilk
  • 2 Tablespoons Butter
  • 1/4 Pound Bacon


Preheat the oven to 450 degrees.

Whisk together the cornmeal, buckwheat flour, baking powder, baking soda, salt, and sugar in a large mixing bowl until thoroughly combined.

Cook the bacon in a hot 9″ cast iron skillet until crisp. Reserve crispy bacon and leave hot bacon grease in pan. Add onions and peppers to skillet with bacon fat and cook until softened. When veggies are soft and fragrant, remove from oven allow mixture to cool slightly.

Combine the eggs and buttermilk in a medium mixing bowl.

Add the buttermilk mixture to the cornmeal mixture, stirring just until combined. Fold vegetable/fat mixture and cooked bacon into batter. Transfer to the oven and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the corn bread to rest for 10 minutes before slicing and serving.