Buttermilk Corn Bread With Bacon Recipe

Name: Buttermilk Corn Bread With Bacon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Buttermilk; 1 1/4 c. Polenta, (coarse cornmeal)*; 8 ounce Bacon, (about 10 slices), cut into 1/2-inch pcs; 1 c. All purpose flour; 1 1/2 Tbsp. Baking pwdr; 1 tsp Salt; 1/4 tsp Baking soda; 1/2 c. Golden sugar, (packed); 3 lrg Large eggs; 2 Tbsp. Honey; 2 Tbsp. Butter, melted (1/4 stick); 2 1/2 c. Frzn corn kernels, thawed (about 13 ounces)

Servings: persons

2 c. Buttermilk
1 1/4 c. Polenta, (coarse cornmeal)*
8 ounce Bacon, (about 10 slices), cut into 1/2-inch pcs
1 c. All purpose flour
1 1/2 Tbsp. Baking pwdr
1 tsp Salt
1/4 tsp Baking soda
1/2 c. Golden sugar, (packed)
3 lrg Large eggs
2 Tbsp. Honey
2 Tbsp. Butter, melted (1/4 stick)
2 1/2 c. Frzn corn kernels, thawed (about 13 ounces)

1
Stir buttermilk and polenta in medium bowl to blend.
2
Cover and let stand at room temperature overnight.
3
Preheat oven to 350F.
4
Cook bacon in heavy large skillet till crisp.
5
Using slotted spoon, transfer bacon to paper towels to drain.
6
Spoon 2 Tbsp.
7
bacon drippings into 13x9x2-inch metal baking pan.
8
Tilt pan to coat bottom and sides of pan with bacon drippings.
9
Place baking pan in oven till bacon drippings are warm, about 6 min.
10
Meanwhile, sift flour, baking pwdr, salt and baking soda into large bowl.
11
Stir in brown sugar.
12
Whisk Large eggs, honey and melted butter in another large bowl to blend.
13
Stir in polenta mix.
14
Add in to dry ingredients.
15
Stir just till blended.
16
Stir in corn kernels.
17
Transfer batter to prepared warm baking pan.
18
Sprinkle bacon over batter, then press bacon gently to submerge slightly.
19
Bake corn bread till tester inserted into center comes out clean and top is golden brown, about 45 min.
20
Transfer to rack.
21
Cold 15 min.
22
(Can be prepared 8 hrs ahead.
23
Cold completely.
24
Cover and let stand at room temperature.)
25
Cut corn bread into squares and serve hot or possibly at room temperature.
26
*Available at Italian markets, natural foods stores and some supermarkets.

1811

kcal

Calories

136

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. Buttermilk, 1 1/4 c. Polenta, (coarse cornmeal)*, 8 ounce Bacon, (about 10 slices), cut into 1/2-inch pcs, 1 c. All purpose flour, and more.

Yes, Buttermilk Corn Bread With Bacon Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!