Best Sweet 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

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.

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