Bacon corn bread

Bacon corn bread

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.
Course Bread, Side Dish
Cuisine American
Keyword Bacon corn bread, Corn bread, Cornbread recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 (Makes 1 standard loaf)
Calories 284kcal
Author Alida Ryder


  • 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.


Calories: 284kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 652mg | Potassium: 389mg | Fiber: 5g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg