Best Bacon Corn Bread Recipes

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SWEET BACON CORN BREAD



Sweet Bacon Corn Bread image

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.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 9

Number Of Ingredients 11

1 Reynolds® Bakeware Bacon Pan
4 slices bacon
5 tablespoons maple syrup, divided, plus additional for serving (optional)
1 cup yellow cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
2 large eggs eggs
¼ cup butter, melted
1 Reynolds® Bakeware Pan

Steps:

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

Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

Provided by Jean Anderson

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Bacon     Pecan     Corn     Fall     Family Reunion     Potluck     Peanut Free     Soy Free

Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey

Number Of Ingredients 14

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  • 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
  • 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
  • 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
  • 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
  • 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
  • 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
  • 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

CORN BREAD- AND BACON-STUFFED PORK CHOPS



Corn Bread- and Bacon-Stuffed Pork Chops image

Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 10

6 bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 oz)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
  • Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
  • Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON



Sweet Potato Corn Bread Stuffing with Greens and Bacon image

Categories     Herb     Side     Bake     Thanksgiving     High Fiber     Bacon     Pecan     Kale     Sweet Potato/Yam     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 14 to 16

Number Of Ingredients 14

11 cups very coarsely crumbled Sweet Potato Corn Bread
3/4 pound bacon, coarsely chopped
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped
4 1/2 tablespoons chopped fresh thyme
3 large bunches kale, Swiss chard, or mustard or collard greens, stemmed, coarsely chopped
3 tablespoons apple cider vinegar
3 tablespoons honey
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 1/4 cups chopped pecans, toasted
5 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
  • Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
  • Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

BACON CORN BREAD



Bacon Corn Bread image

"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) corn bread/muffin mix
1 large egg
1/2 cup frozen corn, thawed
1/3 cup whole 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

Steps:

  • In a bowl, combine the first six 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 : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 309mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

CHESTNUT, BACON, DRIED APPLE, AND CORN BREAD STUFFING



Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing image

Categories     Fruit     Nut     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Bacon     Corn     Fall     Chestnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

BUTTERMILK CORN BREAD WITH BACON



Buttermilk Corn Bread with Bacon image

Provided by Peter Reinhart

Categories     Bread     Dairy     Egg     Pork     Bake     Thanksgiving     Bacon     Cornmeal     Corn     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 12 to 16 servings

Number Of Ingredients 13

2 cups buttermilk
1 1/4 cups polenta (coarse cornmeal)*
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)
*Available at Italian markets, natural foods stores and some supermarkets.

Steps:

  • Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
  • Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.

HERB AND BACON CORN-BREAD STUFFING



Herb and Bacon Corn-Bread Stuffing image

Categories     Herb     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Cornmeal     Celery     Gourmet

Yield Makes 16 cups

Number Of Ingredients 7

2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter

Steps:

  • Preheat oven to 325° F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
  • In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
  • In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

BEER, BACON, AND CHEDDAR CORN BREAD



Beer, Bacon, and Cheddar Corn Bread image

From the cookbook The Gourmet's Guide to Cooking With Beer by Alison Boteler. I left the bacon out when I made it, but I definitely think it would have added something extra. I used reduced fat cheddar cheese and it was delish.

Provided by wife2abadge

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup beer
2 eggs
1/3 cup olive oil
2 cups cheddar cheese, shredded
1/3 cup bacon, cooked, crisp, and crumbled

Steps:

  • Preheat oven to 350°F Grease a 9x5-in loaf pan.
  • In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
  • Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.

SAVORY CORN AND BACON BREAD PUDDING #RSC



Savory Corn and Bacon Bread Pudding #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Your guests will love this comforting side dish, which adds a gourmet touch to any entree, such as pork, chicken or fish.

Provided by kitchenchemistrypro

Categories     Weeknight

Time 1h25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 16

4 tablespoons olive oil, divided
2 cups cubed French baguettes (1 inch cubes)
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
2 tablespoons finely chopped shallots
1 cup corn (fresh or frozen)
6 slices bacon, cooked and rough chop
3 large eggs
2 cups half-and-half cream
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon hot sauce (preferably Red Hot)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup panko breadcrumbs
1/3 cup parmesan cheese, grated
1/2 teaspoon lemon zest
3 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
  • To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
  • In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
  • Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

Nutrition Facts : Calories 881.8, Fat 46.6, SaturatedFat 18.7, Cholesterol 214.6, Sodium 1373.9, Carbohydrate 85.5, Fiber 4.1, Sugar 5.7, Protein 32.4

JALAPENO-BACON CORN BREAD



Jalapeno-Bacon Corn Bread image

Make and share this Jalapeno-Bacon Corn Bread recipe from Food.com.

Provided by CJAY8248

Categories     Quick Breads

Time 30m

Yield 9-12 pieces cornbread, 9-12 serving(s)

Number Of Ingredients 13

4 slices bacon
1/4 cup minced green onion
2 -3 jalapeno peppers, seeded and minced
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup yogurt
3/4 cup milk
1/4 cup butter, melted
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

Steps:

  • Preheat oven to 400*.
  • Cook bacon in frying pan until crispy; drain on paper towels.
  • Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
  • Crumble bacon into small bowl;add green onions and peppers.
  • Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
  • Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
  • Pour liquid mixture into dry ingredients; stir just until moistened.
  • Stir in bacon mixture.
  • Pour into skillet or baking pan; sprinkle with cheese.
  • Bake 20-25 minutes or until toothpick tests clean.
  • Cut into wedges or squares; serve hot.

COUNTRY SKILLET BACON CORN BREAD



Country Skillet Bacon Corn Bread image

Get a jump start on this Country Skillet Bacon Corn Bread with corn muffin mix-then add thick-cut bacon, frozen corn and buttermilk for even more flavor.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 12 servings.

Number Of Ingredients 7

2 pkg. (8-1/2 oz. each) corn muffin mix
10 slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
3/4 cup frozen corn
1/2 cup chopped red bell peppers
1/4 tsp. ground red pepper (cayenne)
1 cup buttermilk
2 eggs

Steps:

  • Heat oven to 450ºF.
  • Mix first 5 ingredients in large bowl. Add remaining ingredients; stir just until blended.
  • Pour into 12-inch cast iron skillet.
  • Bake 18 to 20 min. or until golden brown. Cool slightly.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

BACON WRAPPED CORN BREAD



BACON WRAPPED CORN BREAD image

Categories     Vegetable     Bake

Yield 12 slices

Number Of Ingredients 16

Dry:
3/4 cup cornmeal
3/4 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
pinch salt
Wet:
2 eggs
1/2 cup sour cream
3 tbsp unsalted butter, melted
1 tbsp rosemary, chopped
1 tsp thyme, chopped
1 1/2 tbsp basil, chopped
2 red onions, sliced & grilled
1 cup feta cheese, crumbled
1/2 lb bacon, sliced thin

Steps:

  • Method: Mix the wet and dry ingredients but keep separate. Chop the grilled red onions and add to the wet ingredients along with the feta cheese. Line a terrine with the bacon slices, laying them across the terrine with some overhang on either side. Add the wet ingredients to the dry ingredients and mix slightly (only to combine). Pour the batter into the bacon lined terrine and fold the bacon over the top. Bake in a 375 oven for about 20 minutes or until a skewer poked into the middle comes out clean.

CORN BREAD- AND BACON-STUFFED PORK CHOPS



Corn Bread- and Bacon-Stuffed Pork Chops image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 350°.2. Make a pocket in each pork chop by cutting into side of chop toward the bone.3. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.4. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13 X 9 X 2 inches. Cover tightly with aluminum foil.5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.NUTRITION FACTS: 1 Serving Calories 335 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 90mg Sodium 550mg Carbohydrate 15g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 12% Iron 8% DIET EXCHANGES: 1 Starch 3 Medium-Fat Meat 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CORN-BACON SPOON BREAD WITH TOMATOES



Corn-Bacon Spoon Bread with Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 strips bacon, diced
1 cup stone-ground cornmeal
2 3/4 cups whole milk
Kosher salt
2 teaspoons sugar
Pinch of cayenne pepper
2 cups corn kernels (from 2 ears corn)
4 scallions, finely chopped
4 large eggs
1 1/2 teaspoons baking powder
1 pound tomatoes, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons chopped mixed fresh herbs
Kosher salt and freshly ground black pepper

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
  • Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.
  • Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
  • Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.

DATE, BACON AND ROSEMARY CORN BREAD



Date, Bacon and Rosemary Corn Bread image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil, plus more for greasing the pan
1/2 cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
1 egg
1 cup milk
8 strips bacon, fried, drained and diced
2 tablespoons maple syrup
Pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees. Grease a 9-inch springform pan with vegetable oil. Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan. Set aside.
  • In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary. In another bowl, whisk the egg and milk together. Whisk in the 2 tablespoons of vegetable oil. Add the flour mixture, the chopped dates and the bacon and stir just to combine.
  • Scrape the mixture into the prepared pan. Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
  • Mix the maple syrup and cayenne together. Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup. Cut into thin wedges and serve warm with roast chicken, lamb or pork.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 16 grams, TransFat 0 grams

BACON AND CHEESE CORN BREAD



Bacon And Cheese Corn Bread image

Number Of Ingredients 9

6 slices bacon cut into 1-inch pieces
1 1/4 cups yellow cornmeal
1 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups Monterey Jack cheese shredded
1 egg
1 cup milk
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 425° F. Fry bacon until crisp drain, reserving 2 tablespoons drippings. Combine cornmeal, flour, baking powder and salt stir in 1 cup cheese and half of bacon. Combine egg, milk, butter or margarine and reserved drippings stir into dry ingredients just until moistened. Pour into a well-greased 8 x 8 x 2-inch baking pan. Cover with remaining cheese and bacon. Bake for 20 minutes or until golden.

Nutrition Facts : Nutritional Facts Serves

CORN BACON SPOON BREAD WITH TOMATOES



CORN BACON SPOON BREAD WITH TOMATOES image

Categories     Tomato

Yield 4 people

Number Of Ingredients 16

For the Spoon Bread:
4 strips bacon, diced
1 cup stone-ground cornmeal
2 3/4 cups whole milk
Kosher salt
2 teaspoons sugar
Pinch of cayenne pepper
2 cups corn kernels (from 2 ears corn)
4 scallions, finely chopped
4 large eggs
1 1/2 teaspoons baking powder
For the Tomatoes:
1 pound tomatoes, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons chopped mixed fresh herbs
Kosher salt and freshly ground black pepper

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet. Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat. Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes. Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.

BACON CORN BREAD



BACON CORN BREAD image

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted-plus more at room temperature for pan
1 1/2 cups yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup buttermilk
3 large eggs
3/4 lb. bacon

Steps:

  • 1. Cook bacon until crisp. Drain, let cool, then finely dice. 2. Preheat oven to 400 degrees. Butter an eight-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix and let sit for a few minutes). Stir bacon into batter. Transfer batter to pan and smooth top. 3. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

CORN BREAD DRESSING TERRINE WITH BACON AND SAGE



Corn Bread Dressing Terrine With Bacon and Sage image

A new guise for corn bread dressing. Here the components are mixed together and baked in a rectangular pan instead of in the bird. It's sliced for serving. Make the corn bread recipe that's posted with it or substitute your own favorite or purchased cornbread. Originally from a December 1989 Bon Appetit that featured "Festive Holiday Menus".

Provided by Leslie in Texas

Categories     Grains

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

2 large eggs
3/4 cup buttermilk
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup yellow cornmeal (or white)
4 teaspoons vegetable oil
6 tablespoons unsalted butter (3/4 stick)
1 cup chopped onion
3/4 cup chopped celery
4 cups corn breadcrumbs
4 cups fine fresh breadcrumbs
10 slices bacon, cooked until crisp and crumbled
1 1/2 teaspoons dried sage, crumbled
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
6 large eggs, beaten to blend
1 cup chicken stock or 1 cup canned chicken broth
fresh sage leaf (optional garnish)

Steps:

  • For Corn Bread.
  • Preheat oven to 450 degrees.
  • Whisk eggs and buttermilk in medium bowl to blend.
  • Mix in baking powder, salt and baking soda; stir in cornmeal.
  • Heat oil in heavy 9-inch skillet (preferably cast iron) over high heat.
  • Pour oil into cornmeal batter and mix well.
  • Pour batter back into skillet and bake until firm to touch, about 25 minutes (cornbread will be flat).
  • Run small sharp knife around pan sides to loosen.
  • Turn bread out onto plate and cool completely.
  • Tear cornbread into pieces and then blend to fine crumbs in processor in batches.
  • (Can be prepared 1 day ahead. Store airtight at room temperature.).
  • For Cornbread Terrine.
  • Position rack in center of oven and preheat to 350 degrees.
  • Butter 13x4x2 1/2 -inch rectangular pan; line bottom and sides with parchment paper, extending 2 inches over along long sides. Butter parchment.
  • Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
  • Add onion and celery and saute until soft, about 8 minutes.
  • Mix corn bread crumbs and bread crumbs in large bowl.
  • Add onion mixture, 6 crumbled bacon slices, dried sage, salt and pepper.
  • Mix in beaten eggs and stock; taste and adjust seasoning, if necessary.
  • Transfer mixture to prepared pan;smooth top.
  • Bake until top forms golden brown crust, about 40 minutes.
  • Run small sharp knife around pan sides to loosen.
  • Unmold onto platter and peel off parchment.
  • Sprinkle remaining 4 crumbled bacon slices over.
  • Garnish with fresh sage leaves if desired; serve warm.

Nutrition Facts : Calories 725.9, Fat 27, SaturatedFat 10.4, Cholesterol 217.5, Sodium 1536.2, Carbohydrate 94.5, Fiber 6.5, Sugar 9.6, Protein 25

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