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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- 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 8x8-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.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
BACON CORNBREAD
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
- Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
BACON CORNBREAD
Provided by Claire Robinson
Time 45m
Yield 5 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Put a cast iron cornbread pan with 7 corn shaped or 8 wedge shaped baking divots in the oven to heat.
- Slowly cook the bacon in a large skillet over medium heat until crispy. Set bacon aside on a paper towel lined dish and allow rendered bacon fat to cool slightly.
- In a small mixing bowl, combine the flour, cornmeal and salt. In a larger bowl, whisk the eggs until frothy and add the creamed corn. Fold in the dry ingredients and combine until just mixed. Dice the cooked bacon and fold it into the batter.
- Pour the bacon fat into the hot iron pan and divide it evenly between the sections, discarding the excess. Divide the batter between the sections until full.
- Bake until golden in color, about 17 to 19 minutes. Allow the cornbread to cool slightly before serving. Enjoy!
BACON CORNBREAD DUTCH BABY
Steps:
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.
SOUTHERN BACON FAT CORNBREAD
I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one."
Provided by Bev I Am
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
- Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
- Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.
BACON CORN BREAD
"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.
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 309mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
BACON CORNBREAD SALAD
This recipe was shared with me by a dear friend many years ago. It has been a favorite ever since. As I've tweaked it to my own taste, you may find it interesting to do the same. Some like to use ranch dressing instead of mayo, or dill pickles instead of sweet. Just as with a tossed salad, you may add your favorite ingredients like broccoli, green peppers, sweet onions, or olives. Have fun!
Provided by five_blessed
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
- Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
- Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
- Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
- Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 41.7 g, Cholesterol 61.8 mg, Fat 36.8 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 7.1 g, Sodium 1229.5 mg, Sugar 17.2 g
BACON-PEANUT BUTTER CORNBREAD MUFFINS
My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside., In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
Nutrition Facts : Calories 590 calories, Fat 38g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 818mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 5g fiber), Protein 18g protein.
CORNBREAD WITH BACON CRUST
Provided by Peter Reinhart
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.
- Preheat oven to 350°F. Coat 12-inch diameter ovenproof skillet with bacon drippings. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.
- Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into center comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet. DO AHEAD: Can be made 8 hours ahead. If desired, rewarm uncovered in 350°F oven 10 to 15 minutes.
BACON CORNBREAD WITH CHEDDAR AND SCALLIONS
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Provided by Klancy Miller
Categories breakfast, brunch, dinner, lunch, breads, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the baking sheet and arrange the bacon on the rack. Bake until the bacon is crisp, 20 to 25 minutes. Remove from oven and let cool. Set 5 bacon strips aside, then chop remaining bacon into small pieces.
- Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium. Add the chopped scallions, sprinkle with a small pinch of salt and cook, stirring occasionally, until the scallions are browned in spots, about 5 minutes. Set aside.
- Grease a round 8-inch springform pan or cake pan with butter. In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 teaspoon kosher salt. Add the milk, egg, honey and 1/4 cup olive oil and whisk until smooth. Stir in the chopped bacon, scallions and cheddar cheese. Pour the batter into the prepared pan; use a spoon to spread the batter into an even layer.
- Arrange the remaining bacon strips on top of the batter, trimming them as necessary, then bake until the cornbread is browned and firm in the center, 40 to 45 minutes. Let cool in the pan for 5 minutes, then run a kitchen knife around the edges of the pan to loosen. Cut into pieces and serve warm.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 724 milligrams, Sugar 5 grams, TransFat 0 grams
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