Bacon Corn Bread Recipe

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"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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 9 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon poppy seeds, optional
  • 1/8 teaspoon paprika

Nutritional Facts

1 piece: 163 calories, 6g fat (2g saturated fat), 37mg cholesterol, 309mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.


  1. 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.
Originally published as Bacon Corn Bread in Quick Cooking May/June 2003, p34

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lydiawoz User ID: 1016707 54639
Reviewed Mar. 9, 2010

"I made this to serve with chili, it was so good! I always keep pre-cooked bacon in my freezer, so it was very easy to make. Also very inexpensive. Leftovers just as good the next day."

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