Cornbread... Southern Bacon Cornbread

Timothy J Higgins Eva's Note:

Went to a garage sale and this lady has a great collection of cooking books. So I purchased one called Cooking from the cupboard. Meals in minutes from your cupboard. Couldn't beat the price .50 for a hardback cook book with over 200+ recipes. This recipe is making corn bread from scratch,,,,no Jiffy Mix here!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 cup cornmeal
• 1 cup flour
• ¼ bacon , bit's real
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup 1% low-fat milk
• 1 egg
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 (10 ounce) package frozen corn , unthawed

Directions:

1. Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
2. In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
3. In a medium bowl, whisk together the egg, milk, honey, brown sugar and oil. Stir in the corn. Pour into dry ingredients and stir until completely moistened, do not over mix.
4. Pour into prepared baking dish or cast iron pan and bake for 25 minutes or until golden brown. Cool on a wire rack for 10 minutes. Serve.

Reviews

[Deb G]

This is among the top 3 cornbread recipes ever, and I have lived in the southern US all my life! I wasn't exactly sure about the bacon quantity, so I put 1/4 cup of bacon cooked and broken up into small pieces. It was excellent, but I might put more next time. Is there ever too much bacon?? Thank you for sharing this recipe!

[VickyJ]

This was an excellent cornbread! I love the added corn and bacon! I followed the recipe exactly, but the baking time was a little longer than what you stated..... ovens vary, though. Your baking pan was a bit different, but I made this recipe in the 8x8 baking pan. I served this with a creamy vegie soup, and they went so well together! Thank you for the tasty recipe! :) I will be making this again.