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Bacon corn bread

 In Baked Goods, Bread, Recipes, Snacks

A quick to mix and easy to bake bacon corn bread perfect to serve as a side dish at a barbecue or with warming soups and stews in the winter.

Bacon corn bread

When I first posted this recipe back in 2011, I never knew it would be such a hit. I mean, I knew people would like it because let’s face it, bacon AND corn baked into a delicious loaf? Mother may I!! But I didn’t really think it would blow up the way it did. It’s been pinned more than 360 000 times and there are still people commenting on it, etc. It’s just incredible. So naturally, I wanted to re-do it because #1 My photos are better and #2 I never need to be asked twice to make this bread.

Bacon corn breadBacon corn breadExcept for cooking the bacon, this is really the simplest recipe and can be done within minutes where after you stick it in the oven and forget about it for an hour or so and so it is the ultimate minimum effort/maximum reward kind of easy recipe. I can tell you that the left-overs are absolutely delicious toasted, topped with an egg and creamy mushroom sauce  and that it makes a great lunchbox filler the next day but truthfully I don’t know if you will be able to do any of these things because it’s very, very hard to be restrained around this loaf.

Within minutes of it coming out of the oven, my kids and husband had already descended on it, slathered it in butter and gobbled it up. Consequently, I now bake two loaves every time I make this bacon corn bread. If you can wait for longer than 5 minutes to eat it, this bread is fantastic served as a side dish at a braai (barbecue) and is perfect served alongside a steaming bowl of soup or stew. So whatever you’ve got planned this weekend, best you work this loaf into it. Enjoy!

Bacon corn bread

5.0 from 1 reviews
Bacon corn bread
Prep time
Cook time
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A quick to mix and easy to bake bacon corn bread perfect to serve as a side dish at a barbecue or with warming soups and stews in the winter.
Recipe type: Bread, Side, Snack
Serves: 1 standard loaf
  • 250g streaky bacon (approximately 10 strips), diced
  • 3 cups (375g) cups all purpose/cake flour
  • 2 teaspoon (10ml) baking powder
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon (5ml) salt
  • 4 large eggs
  • ½ cup (125ml) butter, melted
  • 1 cup (250ml) milk
  • 1 x 400g tin (approx. 12 oz) whole corn kernels (drained)
  • 1 x 400g can (approx. 12 oz) cream style sweetcorn
  1. Pre-heat the oven to 180°c and grease a standard size loaf tin.
  2. Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside.
  3. Meanwhile, sift all the dry ingredients into a large mixing bowl.
  4. Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
  5. Fold in the corn and bacon and pour into the prepared loaf tin. Place in the oven.
  6. Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast simply cover with a bit of foil. As ovens vary, your loaf might need a little more time in the oven but it is ready if a skewer inserted comes out clean.
  7. Remove from the oven and allow to cool down for 20 minutes before removing from the tray.

More bacon recipes you will love:

Classic bacon and cheeseburger 

Bacon and cheese burgers

Bacon and brie potato bake 

Bacon and brie potato bake

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Showing 13 comments
  • Dana

    Hiiiii, Silly question for you. What is a standard size loaf tin? I have three different sizes that are all used frequently and similar in size but differ by about 30% when it comes to volume.

    • Alida Ryder

      Not a silly question at all. Mine are around 25cm long and around 12-15cm wide and deep.

  • Abby (@ No Fail recipes)

    This looks really good. I never thought of adding bacon to my bread. I may also try stirring in a little cheese.

  • Suzanne

    Hey Alida, quick question: where I’m from I can’t get cream style sweetcorn. What do you suggest I might be able to use as a substitute? Some more corn to compensate and then heavy cream or half-and-half or something, would that work? Or would the texture come out all wrong? Maybe yoghurt for more hefty creaminess?

    I would appreciate your thoughts, because this sounds too delicious not to make.

    • Alida Ryder

      I would just add more corn kernels and if the batter looks a little stuff, add a splash of milk. I hope you like the bread!

  • Sabrina

    Yum!! Bacon is probably the best thing you can put in cornbread 🙂

  • Reply

    I certainly hope you saved me a slice! The bread looks absolutely phenomenal and WHEN I make it I’ll be sure to link the recipe back to you. I hope you don’t mind. OMG my kids and grandkids would go nuts. Have a great weekend.

  • Marisa

    This recipe looks so yummy! Unfortunately, I can’t get creamed corn here in Switzerland, can you recommend an alternative or can it be left out of the recipe?
    Thank you!

    • Alida Ryder

      II would just substitute with corn kernels and a splash of milk if the batter looks too stiff.

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