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Bacon Corn Bread

By: Carol Roper  
"'Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 129 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 (8.5 ounce) package corn bread/muffin mix
  • 1 egg
  • 1/2 cup frozen corn, thawed
  • 1/3 cup milk
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup grated onion
  • 5 bacon strips, cooked and crumbled
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon paprika

Directions

  1. In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by y808y 
I baked it for 20 minutes but it turned out dry. I still like the concept so I'll modify and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by glewis 
Yummy! Next time I'm going to double this recipe. What do you think of adding a can of green... MORE

 
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