Bacon & Mielie (Corn) Bread
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This delicious bacon and corn bread is a fantastic, easy recipe. It is perfect served at barbecues or with a pot of steaming chili.
There’s not much to be said about this bread. I mean seriously. Bacon IN the bread? Is this the best idea EVER? And I have the wonderful Chantelle from Just Chef to thank for this moment of inspiration. She is 100% responsible for making me drool and dream of this bread and finally, I got around to making it yesterday.
I didn’t use Chantelle’s recipe but rather made mine up as I went and it happens to be the easiest ‘baked good’ I’ve ever made. Other than the 7 minutes it took to fry the bacon, I threw this together in 5 minutes and popped it into the oven for just over an hour to become golden and delicious. And in 10 minutes, it was finished. I’m not even exaggerating. My twins had a slice each for lunch and the rest was eaten (very greedily) by my husband, my brother and myself.
I think, had we shown some restraint, having this for breakfast with a fried egg on top, would probably be the best thing in the world for a hangover (which is enough to get me drinking just to GET the hangover) but eaten warm with a good slathering of farm butter was just heaven.
I’m not going to ramble on any longer, instead I’ll just give you the recipe and urge you to buy the ingredients today, right now in fact, and start baking asap. You won’t regret it!
Bacon & Mielie (Corn) Bread
Ingredients
- 250 g bacon diced
- 2.5 625ml cups all purpose (cake) flour
- 2 tsp 10ml baking powder
- 1 tbsn 15ml sugar
- 1 tsp 5ml salt
- 4 large eggs
- 1/2 cup 125ml butter, melted
- 1 cup 250ml milk
- 1 tin 410g whole corn kernels (drained)
- 1/2 tin about 200g cream style sweetcorn
- 1 cup cheddar cheese grated
Instructions
- Pre-heat the oven to 170°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. Sprinkle the grated cheese over the loaf and place into 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, turn the heat down.
- Remove from the oven and allow to cool down for 5 minutes before removing from the tray.
More easy bread recipes you will love:
Cheesy beer and corn bread
Cheese and herb beer bread
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Store in the fridge or on the counter?
I always just store it covered on the counter.
I made this for company and unfortunately it turned out very doughy and under-baked in the middle. I cooked it for the full 75 minutes at 170 C (338 F) and the top was nicely browned but it just didn’t cook through. I also drained the corn kernels as directed, but kept the liquid from the half can of creamed corn. Sadly I had to throw it out 🙁 I guess I should just bake it for an hour and a half next time?
This sounds so yummy. I can’t believe I’ve never tried anything like it. Thanks for sharing.
So glad you liked it! 🙂
I made this the other night. I was feeling lazy, and decided to just add the whole can of creamed corn (cuz I had no idea what I would ever do with half a can of creamed corn), and just went ahead and baked it a tiny tiny bit longer. It was delicious, my parents loved it. It’s like a whole meal all in itself. yummy!
I’m so glad you liked it! It definitely is a winner!
I’ve made this twice now, and each time I get so many compliments. I brought it to a wedding potluck and everyone was calling it “Texas Cake”. I wanted to thank you for thinking this up. Also, one time i used Trader Joe’s Corn bread mix to save some time and that was delicious too. Thanks!
You definitely can. Just let it cool completely then wrap in foil followed by plastic wrap.
can i freeze this after baking.?
So glad you liked it Bee.
I found this recipe on Pinterest. I’m a Florida girl. I just baked this and it came out perfect in 1 hr @ 350F. I can’t imagine not draining a can of corn, I did that first. I used buttermilk as that is what I had. Thank you for a great recipe. My house smells wonderful.
That’s a very good idea!
Omg this sounds so good! I’m thinking of making it as muffins for Christmas eve 🙂
can you use a cup of real bacon bits instead of taking time to cook bacon?
Yes, of course.
I use a box of Jiffy Cornbread Mix and sour cream in place of dry ingredients and milk. I do still add the sugar and a little chili powder for a kick! I ripped recipe off of one I saw Paula Deen make on TV. I can eat this stuff as a desert!
This sounds good and is similar to other corn bread recipes that I have made. However, I will use half yellow corn meal and half flour. This substitution works well, as would 3/4% yellow cornmeal and 1/4% flour. Don’t forget the salt and sugar! Also sift the dry ingredients together and mix the wet ingredients separately. VERY LIGHTLY fold the two together, do NOT “mix well”! Some lumps will remain, that’s OK. If you over mix cornbread, the crumb will be too delicate to slice, it will crumble. Very gently fold in the remaining ingredients. I would also use a greased, square, 9″ baking pan for this. If you would like a sweet crust, very carefully sprinkle any where from 1/4 to 1/2 cup of sugar over the batter before baking. I would also bake this at 450 F for around 20-25 minutes, or until lightly golden (if using yellow corm meal) and a toothpick inserted in the center comes out clean.
Great inspiration! I’ve not used bacon IN the bread before, but I have used bacon grease in the recipe. I have also added corn, and it is a great taste!
Smoky salty bacon is perfect with sweet corn. Love this for dipping into soup or chili or to eat with a salad!
That is exactly why I made this bread. Just love the combo.
Looks really delicious! Corn and bacon together in a bread sounds like an excellent combination (:
This was fabulous! Took all of my self control not to eat half of the loaf by myself! Thank you for the wonderful recipe!
So glad you liked it Jenn. It’s def a crowd favourite.
Thanks for that
I just made this and it’s Delicious!!! Thank you for sharing!!!
I notice no cornmeal?
Didi, cornmeal is not easy to find in South Africa but I’m sure you could substitute half of the flour for it if you want?
I just made this bread for a Halloween party to accompany brisket chili. I now realize that I forgot the salt (whoops), but still think I would add some roasted green chilis to give it a bit more of a kick. It’s a big loaf that doesn’t hold together very well when you slice into it, so I may try baking the batter in cupcake tins next time.
Judy, I let mine cool down all the way before I slice it as it does tend to fall apart a bit. Baking it in a skillet is also a great idea.
how do you fry it in the skillet?
Cindy, I don’t fry it, I bake it in the oven. And if you want, instead of using a loaf tin you can use a skillet to bake it in.
Amazing. I added the cheddar to the batter instead of on top and it came out perfect. I also cooked it in cast iron for 60 min.
Glad you liked it Bailey.
Might be worth noting that Celsius converts to Fahrenheit like this: (It might not matter much in some recipes, but you may as well do it right)
CELSIUS TEMPERATURE x 2 + 30 = FAHRENHEIT
So 170C X 2 =340 + 30 = 370F for this recipe
Lol, Canadian that still converts in my head
Thanks Laurie! That’s great. I have a converter plug-in on the site that converts all those things for me but I see that it’s not always too accurate.
I can’t wait to bring this to a football party!!
Just one question, did you use all purpose flour or cake flour?
I used cake flour but I’m sure AP will also be fine.
I made some yesterday and it was wonderful! My husband was drooling. Thanks for sharing!
I’m so glad Krissy! One of my favs as well.
OK, that sounds very wet. When I put mine in the tin it’s more like a cake batter texture. Not runny at all. Perhaps try to lessen the milk? Maybe my flour is more absorbent? I just can’t think of why this would happen.
I made this last night and was really excited. I love anything with bacon and the corn and cheese made it sound amazing. I followed the directions perfectly and I baked it for the 75 minutes in the recipe only to find it still totally soggy inside and really undercooked. I ended up having to bake it for another HOUR and in the end had to cut slices and put the still soggy slices back on the oven to finish for 15 minutes on each side. This was a huge disappointment and a waste of bacon.
Stephanie, I am SO sorry your bread didn’t turn out great (or even just fine). I also made this recipe this weekend again and mine came out just like in the photo. Did you drain the corn before adding it to the bread? I know many people have said they’ve done this which results in a wet bread. I so wish I could come and help you in your kitchen to make this bread perfect. I know how frustrating it is to buy expensive ingredients only to find the recipe not working. If you can think of something else that might’ve gone wrong, let me know and we can figure it out together.
I did drain the corn. The recipe said to so I followed that. The only thing I can think might have made a difference is that my eggs are extra large. I didn’t think that would make such a huge difference but maybe I should have cut the eggs back to 3.
I also don’t think that would make that much of a difference. How wet was the batter when you put it into the bread tin to bake?
It was pretty wet. The best I can describe is it was kinda the consistency of pancake batter but with bacon and corn in it (that kinda sounds good too). It almost filled my regular size bread pan. I was wondering if it would spill over when baking but it didn’t. It probably would have made great muffins if I’d put it in muffin tins. If I try it again I’ll probably just do that.
I used a can of corn when I made this recipe, but the batter never set in the oven. Should I have drained the corn before folding it into the batter? I am concerned.
Yes, you need to drain the corn. I have amended the recipe. 🙂
Important note: 170 Celius equals about 350 degrees Farenheit.
I want to make this but I plan on using my square iron skillet to bake it in as I like cornbread to be crisp on the bottom. And if the eggs are extra large, I may try using only 3 eggs. Sounds delicious and picture is awesome! 86-year-old great-great grandmother.
That sounds like a great idea, Claudene. Let me know what you think!
I am making this today. How can it not be perfect? 🙂 Thanks for sharing!
If I wanted to make them into corn bread muffins how long would you bake them for?
Do you drain the can of whole corn before adding? Or pour in liquid and all?
Gayle, you need to drain the corn first.
Hi, what would you suggest if I can’t find cream style sweet corn? Should I substitute it with skimmed milk?
Annie, I would add whole corn kernels and a splash of milk. Substituting with only milk will make the batter too runny.
BUTTERMILK will make it better all around if you can get it.
What kind of milk should I use? 1 cup buttermilk?
Sarah, whole milk would be best.
does this recipe call for 1 cup of bacon and 2 1/2 cups of flour?
Chelsea, yes it does. In South Africa the bacon comes in 250g packets but the amounts for the bacon aren’t crucial as you can add as much or as little as you like.
So I made this a couple weeks or so ago and I was curious if anyone has had trouble with the bread coming out really greasy? I’m came out so greasy that it was like wet bread. Any suggestions?
Jill, I’ve make this bread quite often and I never have a problem with it being greasy. Are you sure your measurements are correct? Half a cup of butter (125ml) shouldn’t be enough to make it really greasy so I’m not sure what else it could be unless you’re perhaps not baking it for long enough? Perhaps try to leave it in the oven for another 15-20 minutes next time you bake it?
Make sure you’re not adding the bacon grease…
Megan, that’s a very good point. I’ll amend the recipe asap.
I made this and it smells so good. Just waiting for it to cool down so I can try it.
I’m making the bread and am curious what 160 C translates for Fahrenheit?
It’s about 350 I think.
Looks delicious, I’ll definitely try this one.
Marta : It really is scrumptious!
EXCELLENT Recipe !!!…and so easy =)
So glad you liked it Sherry.
Never mind my last post…brain fart moment over here….;)
I have just put this bread into the oven…is 170 Celsius right??? It seems not hot enough…
I cant wait to make this bread, but I think its best appreciated as you did, warm and with farm buter. Yum!
I made this yesterday! The boys were well impressed =D
That is one tasty looking bread!
If I could reach through the screen, I would! I am so going to have to make this deliciousness! Thank you.
Oh My !!!! I had to read this super quick, and hurridly note down the ingredients ! I drooled when I saw the pic on Tastespotting. Ima gonna make some ! Very soon, k, going to the store now byeeeee 🙂
Hi this bread sounds absolutely delicious, will try it this weekend. Did you make it according to the recipe or what tweaks did you add?
Lorraine, As I went along I wrote down the recipe and this is exactly how I made it so you can just follow this recipe.
That sounds delicious!!!
Your site is fast becoming a favourite between alot of moms I know. Thanks for the awesome recipes 🙂
Bwahahahahaha I agree with you on being tempted to drink just to get the hangover…I mean, LOOK at that bread! I am going to make it this weekend for The Bulls Fan’s pre-Argus carbo load breakfast on Saturday. Delicious!
Delish!