Bacon Cornbread

This bacon cornbread is made with corn kernels, bacon, and cornmeal that’s ingeniously soaked in milk overnight to produce an incredibly tender, cake-like, almost pudding-like texture. A little sweet, a little smoky, and a lotta lovely.

A man's hand holding a square of bacon cornbread

There’s cornbread. And then there’s cornbread enhanced by bacon, corn, and good ol’ bacon drippings. As God intended, according to some. And the texture? Long slow whistle. It’s tender and cake-like. Spoonable and soft and moist and lovely. As a couple of our testers commented, it’s sorta like the love child between a classic cornbread and spoon pudding. An unapologetically richer, unspeakably sweeter cornbread than Southerners swear by, yet still gosh darn versatile as can be.–Renee Schettler

Bacon Cornbread

  • Quick Glance
  • (9)
  • 35 M
  • 1 H, 30 M
  • Serves 12 | Makes one 10-inch bread
4.6/5 - 9 reviews
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Several hours before baking (i.e., the night before or the morning of), grab a large bowl and stir together the cornmeal and buttermilk. Cover and let the cornmeal soak at room temperature for 8 to 12 hours.

Preheat the oven to 375°F (190°C).

Place the bacon on 2 rimmed baking sheets. Bake until the bacon is crisp, 15 to 30 minutes, depending on the thickness of your bacon. 

Using tongs or a fork, place the bacon on a plate lined with paper towels. Drain the bacon drippings from the baking sheets into a bowl and reserve it. Reduce the oven temperature to 350°F (175°C).

When the bacon has cooled, crumble it into coarse pieces.

In a large bowl, stir together the flour, baking powder, baking soda, and salt. Stir in the granulated and brown sugars.

In another bowl, lightly beat the eggs. In yet another bowl, stir the honey into the melted butter and then stir the warm honey butter into the eggs. 

Add the egg mixture to the soaked cornmeal mixture and stir to combine. Then, whisking or stirring by hand, add this to the flour mixture, combining it until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of a thick pancake batter. Stir in the corn kernels until evenly distributed.

Place 2 tablespoons of the reserved bacon drippings into a 10-inch round cake pan, a 9-by-13-inch baking dish, or a 12-inch square pan. Place the pan in the oven for 5 to 7 minutes, or until the fat gets quite hot. 

Using pot holders or oven mitts, remove the pan or dish from the oven and carefully tilt it to coat all the corners and sides. Scrape in the cornbread batter, spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the batter, gently pressing them into the batter.

Bake for 30 to 35 minutes, until the cornbread is firm and springy and a toothpick inserted in the center comes out clean. The top will be a medium golden brown and the internal temperature at the center of the bacon cornbread should register at least 185°F (85°C).

Let the bacon cornbread cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm. Originally published August 9, 2001.

Print RecipeBuy the The Bread Baker's Apprentice cookbook

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    Bacon Cornbread Muffins Variation

    • If, like us, you swoon to the crusty corner pieces—you know, the ones with ample contrast of crunchy exterior to super duper moist interior—you may wish to consider increasing the exterior surface area of each serving by making muffins with this batter. Just fill a dozen or so buttered muffin cups and bake at 350°F (175°C) for about 30 minutes, until the center of each muffin is springy when you gently nudge it with your finger. You’re welcome.

    Recipe Testers' Reviews

    My husband and I thought this bacon cornbread was absolutely delicious! We had it for dinner one night—still warm—and that was all we had. And all we needed. I'm quite sure we could have eaten the whole thing, if we hadn't been trying to diet. It was very moist, tender, and satisfying. It was hefty without being dense or soggy—just a delight!

    The amount of corn was very appealing and not too much at all. The sweetness was just right. I guess you can tell that we loved this!

    Sweet, salty, and smoky—this bacon cornbread is scrumptious! It's not your typical cornbread, though. You’d want to use a fork to eat this super moist “cornbread.” It's quite substantial. A side salad may be all you need for a lovely lunch or light dinner.

    I started soaking the polenta first thing in the morning for baking the cornbread for dinner. The cornbread could not have come out more gorgeous or delicious!


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    1. Say yes to this cornbread! I do love all things bacon, but the appeal of this recipe for me was more about the technique of soaking the polenta in buttermilk overnight. Honestly, I would make this cornbread again without the bacon in order to save an extra step. That’s how much I love the texture of this cornbread. I baked this in a 10-inch cast iron skillet for maybe just a few minutes longer than the recipe recommended to insure doneness. The texture was properly grainy, a little bit dense, and moist at the same time. Unimaginably, we composted the last few slices because we couldn’t stop eating it, we have no control!

      1. Hah! Linda, I confess I’m relieved to learn someone else occasionally composts something to get it out of the house. And yes, the texture is insanely addicting, is it not? Nothing else quite compares…

    2. Made this to go along with bbq ribs. I loved it and so did my guests. The soaking overnight made the cornmeal tender. Next time, I will add some thinly sliced jalepenos. There was a sweetness, but really not too much considering that some of the sweet taste came from the corn. This would be nice to have in the freezer ready to go for the next event.

      1. Sandra, I love everything you say about this. And I completely agree about the sweetness of the corn lending the recipe the perfect sweetness—-the kind that has a lovely sweet corn accent. Really lovely to hear that you liked this as much as we do. Thank you for taking the time to let us know!

    3. This recipe sounds awesome, but I have a question concerning the first ingredient (polenta). Isn’t a cup 8 ounces, and not 6 ounces as noted? I really want to get this one right.

      1. Barry, the answer to your question is sometimes. In terms of liquid measures such as water, yes, 8 ounces = 1 cup. However, the exact amount of ounces that equate to a cup for any given ingredient depends on the density of the item. In this instance, polenta is denser than most common liquids, hence 6 ounces = 1 cup. It’s confusing, I know. But 6 ounces is what you’re seeking.

        1. Well, almost. Unfortunately, the US measurement system uses ‘ounce’ for two separate measurements, one of volume (‘fluid ounce’; yes, even if what you’re measuring isn’t a liquid) and one of weight (‘avoirdupois ounce’). A cup is 8 fluid ounces, but 8 fluid ounces of water actually weighs 8.321 avoirdupois ounces. Apparently 8 fluid ounces of coarse-grained cornmeal weighs 6 avoirdupois ounces, hence the confusion. Yet another reason we should switch to metric!

            1. Renee:
              Few people know but it’s a done deed. The Metric Conversion Act is an Act of Congress that U.S. President Gerald Ford signed into law on December 23, 1975. It declares the metric system “the preferred system of weights and measures for United States trade and commerce” Now, if we could just get the world onto yyyy/mm/dd dates . . .

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