Sweet Bacon Corn Bread recipe

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Ingredients

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
Reynolds® Bakeware Pan

Nutrition Info

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
servingSize: -
sodium: 422.3 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.

  2. 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.

  3. 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.

  4. Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.

  5. Drizzle with additional maple syrup, if desired.

Recipe Yield

9 servings

Recipe Note

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.

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