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How to Make Buttermilk Cornbread with Bacon and Corn - A Step-by-Step Guide

Buttermilk cornbread with bacon and corn is a delightful twist on a classic Southern favorite. This recipe combines the traditional flavors of cornbread with the savory goodness of bacon and the sweetness of corn, creating a dish that is both comforting and indulgent. The addition of buttermilk gives the cornbread a tender and moist texture, making it the perfect accompaniment to a hearty meal or a delicious snack on its own.

If you're a fan of cornbread, you'll love the unique flavor...

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Ingredients

  • 4 slices bacon, diced
  • cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • ½ cup frozen corn, thawed

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 1 8-inch cornbread

  • Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
  • Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
  • Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
  • Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
  • Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.

    • Nutrition

    178 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 46mg
    • Sodium: 333mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 83mg
    • Iron: 1mg
    • Potassium: 113mg

    Categories

    Buttermilk recipes
    Cornbread recipes
    Bacon recipes
    Corn recipes