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Bacon Corn Bread

 Bacon Corn Bread
"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.
9 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
Nutritional 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.