Sweet Bacon Corn Bread

Sweet Bacon Corn Bread

"Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack."
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Ingredients

55 m servings 220 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 400 degrees F. Arrange bacon in a Reynolds(R) Bakeware Bacon Pan.
  2. Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
  3. Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds(R) Bakeware Pan.
  4. Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
  5. Drizzle with additional maple syrup, if desired.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • Corn bread and bacon – it doesn't get much better than that! Bakeware pans are perfect for baking and transporting this delicious dish to potluck and tailgates or even give it away – there's no pan to return!

Reviews

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I thought this was fantastic. I made it in an iron skillet. Cooked the bacon, drained some of the grease, poured the batter in and cooked. Yummy.

Good bread! I loved it with the bacon in it. Thanks