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.
What You Need
Original recipe yields 9 servings
4 slices bacon
5 tablespoons maple syrup, divided, plus additional for serving (optional)
1 cup yellow corn meal
3/4 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 egg s
1/4 cup butter, melted
Reynolds® Bakeware Bacon Pan
8x8-inch Reynolds® Bakeware Pan
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Let's Make It
Preheat oven to 400°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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.