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.
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 bread? 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! I wanted to update the photos and you don’t have to ask me twice to make this delicious corn bread recipe.
Except 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. The warm bacon cornbread is perfection served sliced topped with ALL of the butter. The leftovers are pretty great topped with a fried egg too. That’s if you have any restraint and actually have leftovers.
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.
How to make corn bread
Preheat the oven and grease a loaf pan with non-stick cooking spray. Dice streaky bacon then fry in a hot pan until crisp and golden. Drain and set aside. Sift flour, baking powder, sugar and salt into a large mixing bowl. Beat together melted butter, milk and eggs in a separate bowl or measuring jug then pour int the dry ingredients. Fold in the cooked bacon, corn kernels and cream-style sweetcorn. If you can’t find cream-style sweetcorn or creamed corn, use the same volume of corn kernels. Pour the batter into the prepared loaf pan then place in the oven. Allow to bake for 45 minutes to 1 hour or until the bread is golden brown and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for at least 20 minutes before slicing and serving.
Can I use fresh corn for this corn bread?
Yes, fresh corn sliced off the cob will work well. To intensify the flavor, toast the corn kernels in a hot pan until golden brown before folding into the batter.
Can you freeze cornbread?
Yes, corn bread freezes very well. Wrap the baked and cooled bread in parchment paper or foil and place in a freezer-safe container. Freeze for up to 3 months. Thaw completely before serving.
Easy bread recipes:
- Cheese and herb Irish soda bread
- Easy cheesy corn beer bread
- Cheese and herb beer bread
- Easy flatbread
- Corn and grilled zucchini salad
- Bacon corn muffins
- Mexican street corn dip
- Summer grilled corn salad
Bacon corn bread
- 250 g (½lb) streaky bacon approximately 10 strips, diced
- 3 cups (375g) flour
- 2 tsp baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup (125ml) butter, melted
- 1 cup (250ml) milk
- 400 g (14oz) whole corn kernels approx. 2 cups fresh, frozen or canned corn kernels.
- 400 g (14oz) Cream-style corn approx. 2 cups cream-style corn. Alternatively replace with same volume of corn kernels.
- Pre-heat the oven to 180°c and grease a standard size loaf tin.
- Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside.
- Meanwhile, sift all the dry ingredients into a large mixing bowl.
- Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
- Fold in the corn and bacon and pour into the prepared loaf tin. Place in the oven.
- 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.
- Remove from the oven and allow to cool down for 20 minutes before removing from the tray.