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Bacon Corn Bread Recipe

100% would make again

"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.

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9 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/2 cup frozen corn, thawed
1/3 cup milk
1/4 cup shredded cheddar cheese
1/4 cup grated onion
5 bacon strips, cooked and crumbled
1/2 teaspoon poppy seeds, optional
1/8 teaspoon paprika

Directions

In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 309 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Bacon Corn Bread published in Quick Cooking May/June 2003, p34