Cornbread Southern Bacon Cornbread Recipes

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SWEET BACON CORN BREAD



Sweet Bacon Corn Bread image

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

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 large eggs eggs
¼ cup butter, melted
1 Reynolds® Bakeware Pan

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



Bacon Cornbread image

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

1 1/2 cups yellow cornmeal
1/2 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil or shortening
1 1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs

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

SOUTHERN BACON FAT CORNBREAD



Southern Bacon Fat Cornbread image

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

2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1/4 cup bacon drippings

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.

CORNBREAD... SOUTHERN BACON CORNBREAD



Cornbread... Southern Bacon Cornbread image

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!

Provided by Timothy H.

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup cornmeal
1 cup flour
1/4 bacon, bit's real
1 tablespoon baking powder
1/2 teaspoon salt
1/4 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

Steps:

  • Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
  • In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
  • 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.
  • 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.

Nutrition Facts : Calories 234.1, Fat 5.4, SaturatedFat 0.8, Cholesterol 28, Sodium 312, Carbohydrate 42.9, Fiber 2.4, Sugar 11.6, Protein 5.8

GRANDMA'S BACON FAT CORNBREAD



Grandma's Bacon Fat Cornbread image

When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

2 cups stone-ground cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
6 tablespoons reserved fat, such as rendered bacon or chicken fat (schmaltz)

Steps:

  • Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
  • Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

BACON AND GREEN CHILE CORNBREAD



Bacon and Green Chile Cornbread image

Provided by Sunny Anderson

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 15

2 strips bacon, chopped
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk
2 eggs, beaten
4 tablespoons butter
1 (4.5-ounce) can chopped green chiles
4 tablespoons butter
1 tablespoon sugar
Pinch salt

Steps:

  • Heat the oven to 450 degrees F.
  • In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
  • In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
  • Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.

REAL SOUTHERN CORNBREAD



Real Southern Cornbread image

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

Provided by Jason

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Steps:

  • In a large bowl mix together the corn meal, flour, salt, and baking powder.
  • In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  • Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  • Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  • Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR



Skillet Cornbread With Bacon Fat and Brown Sugar image

Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.

Provided by Carla Hall

Categories     Side     Cornmeal     Buttermilk     Bacon     Bread     Bake     Quick & Easy

Yield 12 servings

Number Of Ingredients 7

2 ½ cups fine white stone-ground cornmeal
1 tablespoon baking powder
1 ½ teaspoons salt
3 large eggs
1 ¾ cups buttermilk
2 tablespoons packed brown sugar
3 tablespoons rendered bacon fat or lard

Steps:

  • Preheat the oven to 425°F.
  • Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
  • Whisk the wet ingredients into the dry ingredients.
  • Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
  • Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.

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