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Bacon Cornbread

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Bacon Cornbread
  • Prep 15 min
  • Total 45 min
  • Servings 12
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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.
Updated Nov 30, 2017

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
  • 2
    Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
  • 3
    Bake 25 to 30 minutes or until golden brown. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer corn sticks, fill 18 greased corn stick pans about 7/8 full with batter. Bake 12 to 15 minutes.

Nutrition

155 Calories, 7 g Total Fat, 5 g Protein, 19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
300 mg
Potassium
100 mg
Total Carbohydrate
19 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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