Bacon Corn Bread

Total Time Prep: 20 min. Bake: 20 min.
Yield 9 servings
Test Kitchen Approved
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

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

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.

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
Recipe Creator

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