Name: Cornbread with Bacon Crust
Yield: Makes 12 to 16 servings
Ingredients: 10 thick-cut bacon slices; 1 1/2 cups medium-grind cornmeal; 1 1/2 cups all purpose flour; 3 tablespoons golden brown sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 2/3 cups whole milk; 3 large eggs; 3 tablespoons honey or agave syrup; 2 tablespoons unsalted butter, melted; 2 cups frozen corn kernels (unthawed)

Cornbread with Bacon CrustElinor Carucci

Crumbled bacon makes an irresistible top crust on this slightly sweet cornbread.

Recipe information

Yield
Makes 12 to 16 servings

Ingredients

10 thick-cut bacon slices

1 1/2 cups medium-grind cornmeal

1 1/2 cups all purpose flour

3 tablespoons golden brown sugar

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups whole milk

3 large eggs

3 tablespoons honey or agave syrup

2 tablespoons unsalted butter, melted

2 cups frozen corn kernels (unthawed)

Preparation

Step 1
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.
Step 2
Preheat oven to 350°F. Coat 12-inch diameter ovenproof skillet with bacon drippings. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.
Step 3
Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into center comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet. DO AHEAD: Can be made 8 hours ahead. If desired, rewarm uncovered in 350°F oven 10 to 15 minutes.

TagsCornbread Bread Cornmeal Flour Bacon Cured Meat Meat Corn Vegetable Nut Free Easy Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes