This cornbread is no exception to the rule that everything tastes better with bacon! With this fresh take on a traditional Southern snack, take your recipe to the next level.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 Reynolds® Bakeware Bacon Pan
- 4 slices bacon
- 5 tablespoons maple syrup, divided, plus additional for serving (optional)
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- ¼ cup butter, melted
- 1 Reynolds® Bakeware Pan
Instructions
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- 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.
- 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 8×8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
- 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!
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 422 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I read the reviews and someone said it was dry so only thing I changed is I added the fat from the bacon…also gives it that kick of bacon flavor delish!
Perfect!
Used a cast iron skillet, and beside the bacon threw in some chopped peppers. (deseeded and cut off the membrane, just wanted the flavor). Went well with Texas style chile (no beans).
Very good. For those who didn’t like the taste, try using the bacon grease instead of melted butter. 😀
My husband and I couldn’t wait to make this, but we were a bit disappointed with the results. It was very dry and we might as well have left the bacon out, because the flavor just wasn’t there. The second time my husband tried it, he used a full pound of bacon, a full stick of butter and made them into 12 muffins, instead of 9 squares. Perfect!
This recipe was very bland. It had very little cornbread taste and the bacon added nothing to it at all. I was very disappointed.
Very good! I love the change in flavor. I would try it served with chili next time and not just a side.
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