Ingredients
- 1/2 cup pan-fried bacon, crumbled
- 1 1/2 cups cups yellow cornmeal
- 2 eggs, beaten lightly
- 1/4 cup bacon fat (use butter for remainder, if less than 1/4 cup)
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1 tbs baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk or plain yogurt
- 1/2 cup milk
- 1/4 cup maple syrup
Make it step by step
- Cook the bacon until crisp. Reserve the fat. Chop the bacon; set aside.
- Preheat oven to 350 degrees. Generously grease a 9 x 13 inch baking pan with bacon fat or a 12 inch cast iron skillet.
- Sift the dry ingredients into a large bowl.
- In another bowl, combine the wet ingredients and stir until mixed.
- Fold the wet ingredients into the dry ingredients; stir in the bacon.
- Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow the corn bread to cool for at least 10 minutes before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.