This bacon cornbread, a Southern staple, is made with corn kernels, bacon—LOTSA bacon—and cornmeal that’s soaked in milk to produce an incredibly tender, cake-like, almost pudding-like texture.
There’s cornbread. And then there’s cornbread enhanced with bacon, corn, and good ol’ bacon drippings. Just as God intended, according to some. And the texture? Long slow whistle. It’s tender and cake-like but without being super sweet! Spoonable and soft and moist and lovely. As a couple of our testers commented, sorta like the love child between that of a classic cornbread and spoon pudding. An unapologetically richer, slightly sweeter, unspeakably moister cornbread than Southerns swear by yet it’s still gosh darn versatile as can be. Originally published August 9, 2001.–Renee Schettler Rossi
- Quick Glance
- 35 M
- 1 H, 30 M
- Makes one 10-inch bread
IngredientsEmail Grocery List
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!
Cornbread can often suffer from being dry and flavorless, but not this bacon cornbread recipe! The texture was very soft and moist, which I liked, as cornbread can be so dry. The hint of sweetness from the batter balances nicely with the salty bacon and the corn creates an interesting texture and helps keep the cornbread moist. This recipe is a keeper and I am looking forward to trying it in muffin form.
I baked the cornbread for 35 minutes but I might have given it 2 more minutes in the oven. I cut this into 16 pieces but I would say it serves between 8 and 12 as you will probably go back for seconds! We paired this with chili for the perfect cold weather dinner.
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!
Everyone thought this bacon cornbread was delicious. It's like a cross between corn pudding (or spoon pudding) and cornbread. Much softer than cornbread but still very delicious. It's also on the sweet side due to the 3 different types of sweeteners and the butter as well as the added corn. The only thing that's a little difficult is the timing because the polenta needs to soak overnight.
I used a 9-by-13-inch baking dish. The baking time is accurate but this seems like a very forgiving recipe and if someone accidentally baked it a little longer, they might be ok.
I would make this again (and maybe see if I could push the soaking time to be less). I would also reduce the amount of sugar and brown sugar.
Many years ago, I lived in a townhouse community. Whenever it snowed, all the residents in my little corner of the world would come out with their shovels and clean sidewalks, cars, parking spaces, and even the street itself. Those who were unable to shovel, either because of recent illness or current pregnancy, stayed inside and made muffins, serving them to the shovelers with coffee and hot chocolate.
I made this recipe during the first snowstorm of the year and it reminded me of those days. Hot, with a perfect muffin top-like crust, and served with coffee, it almost made me glad to be out with my snow shovel. Almost. I'm forty years older now and understand the attraction of Florida in the winter.
The only drawback to this cornbread was that it was slightly too sweet for me. Simply a matter of taste and I do know the sugar contributes to the crusty edges, but the next time I make it I may play around with the sugary ingredients. Other than that, it is a successful snowy day dish.
I used a 12-inch square baking pan and got about 36 slices. Shoveling can give one a bit of an appetite.
This bacon cornbread had a fabulous flavor thanks to smoky bacon, sweet corn, and a not-too-sweet cornbread.
Overall, a very taste dish with a nontraditional cornbread texture. The cornbread was a little too moist for my taste, making it something that would not pair quite as well with chilis and pulled meats as a drier cornbread would.
I would suggest baking it in a 10-inch pan or something larger. I used a 9-inch-round baking pan and baked for a total of 1 hour and 5 minutes for a crisp crust. Using a larger pan would create a thinner cornbread, which I think would more evenly distribute the corn kernels and create a crisper result.
That said, the texture was wonderful.