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Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo

Oxmoor House
Yield Serves 6 (2 sliders each)
Two-time National Cornbread Cook-off winner Lori Stephens of Hendersonville, Tennessee, won in 2010 with her over-the-top version of sliders.


  • 2 (6 1/2-ounce) packages Martha White Yellow Cornbread Mix
  • 1/2 cup Martha White all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup sour cream
  • 2 large eggs
  • 3 tablespoons chopped fresh chives
  • 8 bacon slices, cooked until crisp and crumbled
  • 3/4 cup crumbled gorgonzola cheese
  • 1/2 cup mayonnaise
  • 1 canned chipotle chile in adobo sauce, chopped, with 1 teaspoon sauce
  • 2 tablespoons butter
  • 1 medium yellow onion, cut into thin rings
  • 1 1/2 pounds ground chuck
  • 1/2 cup Italian-style breadcrumbs
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 thin slices Cheddar cheese, (1/2 ounce each)

How to Make It

  1.   Make the buns: Preheat the oven to 400°. Lightly grease 2 cast iron straight-sided muffin pans (6 cups each) with nonstick cooking spray. Stir together the cornbread mix, flour, milk, sour cream, and 1 egg in a large bowl until well blended. Stir in the chives, crumbled bacon, and cheese. Fill each of the wells in the prepared muffin pans three-quarters full. Bake until golden brown, 10 to 12 minutes. (Any remaining batter can be made into additional muffins.)

  2. Make the chipotle mayo: Combine the mayonnaise, chipotle, and adobo sauce in a small bowl until well blended. Set aside.

  3. Make the burgers: Melt the butter in a 12-inch cast iron skillet over medium-low heat. Add the onion rings and cook, stirring occasionally, until softened, 8 to 10 minutes. Remove from the skillet; wipe the skillet clean.

  4. Combine the ground chuck, egg, breadcrumbs, garlic, salt, and pepper in a large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Heat the skillet over medium to medium-high heat until hot. Cook the burgers, in batches, to desired degree of doneness. Top each burger with a slice of cheese.

  5. To serve, slice the cornbread muffins to make buns. Spread a thin layer of the Chipotle Mayo on the tops and bottoms. Place a burger on each bottom half.Top with onion rings. Place the tops on the burgers and serve.

The Lodge Cast Iron Cookbook