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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."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

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

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.