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Bacon Corn Bread

5 | 1 Reviews
Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Carol Roper, Litchfield, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

Central Illinois is one of the major corn and pork producing areas of the country, so this bread is naturally a favorite here. I dress up the batter with corn, onion and cheese, and then I top it with poppy seeds and bacon. —Carol Roper, Litchfield, Illinois

TEST KITCHEN APPROVED

Bacon Corn Bread

5 | 1 Reviews Add your review
Yield:9 servings
Prep:20 min
Cook:20 min
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Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg, room temperature
  • 1/2 cup frozen corn, thawed
  • 1/3 cup 2% milk
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup grated onion
  • 5 bacon strips, cooked and crumbled
  • 1/2 teaspoon poppy seeds, optional
  • 1/8 teaspoon paprika
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Directions

  1. In a bowl, combine the first 6 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

1 piece: 163 calories, 6g fat (2g saturated fat), 37mg cholesterol, 309mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.
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