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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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • Drizzle with additional maple syrup, if desired.

REYNOLDS KITCHENS TIP:

Corn bread and bacon – it doesn't get much better than that! Bakeware pans are perfect for baking and transporting this delicious dish to potluck and tailgates or even give it away – there's no pan to return!

Nutrition Facts

221 calories; protein 6g 12% DV; carbohydrates 29.3g 10% DV; fat 8.8g 14% DV; cholesterol 61.5mg 21% DV; sodium 422.3mg 17% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2015
I thought this was fantastic. I made it in an iron skillet. Cooked the bacon drained some of the grease poured the batter in and cooked. Yummy. Read More
(2)

Most helpful critical review

Rating: 3 stars
06/01/2017
My husband and I couldn't wait to make this but we were a bit disappointed with the results. It was very dry and we might as well have left the bacon out because the flavor just wasn't there. The second time my husband tried it he used a full pound of bacon a full stick of butter and made them into 12 muffins instead of 9 squares. Perfect! Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/19/2015
I thought this was fantastic. I made it in an iron skillet. Cooked the bacon drained some of the grease poured the batter in and cooked. Yummy. Read More
(2)
Rating: 4 stars
04/16/2015
Good bread! I loved it with the bacon in it. Thanks Read More
(2)
Rating: 5 stars
04/11/2016
Very good! I love the change in flavor. I would try it served with chili next time and not just a side. Read More
(1)
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Rating: 2 stars
10/25/2016
This recipe was very bland. It had very little cornbread taste and the bacon added nothing to it at all. I was very disappointed. Read More
Rating: 5 stars
10/22/2018
Very good. For those who didn't like the taste try using the bacon grease instead of melted butter.:D Read More
Rating: 3 stars
06/01/2017
My husband and I couldn't wait to make this but we were a bit disappointed with the results. It was very dry and we might as well have left the bacon out because the flavor just wasn't there. The second time my husband tried it he used a full pound of bacon a full stick of butter and made them into 12 muffins instead of 9 squares. Perfect! Read More
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Rating: 4 stars
02/01/2020
Used a cast iron skillet and beside the bacon threw in some chopped peppers. (deseeded and cut off the membrane just wanted the flavor). Went well with Texas style chile (no beans). Read More