Bacon Cornbread

  • Level: Intermediate
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 5 to 8 servings
Save Recipe


5 slices maple bacon

1/2 cup self-rising flour

3/4 cup fine cornmeal

Pinch salt

1 egg, plus 1 egg white

1 (14-ounce) can creamed corn


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden in color, about 17 to 19 minutes. Allow the cornbread to cool slightly before serving. Enjoy!
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cornbread-Bacon Stuffing

Jalapeno-Bacon Skillet Cornbread

Sunny's Cheesy Bacon Cornbread Dressing

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Classic Cornbread

Southern Cornbread

Honey Cornbread Muffins

Buttermilk Cornbread