Crackling Corn Bread Recipe

Name: Crackling Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: Butter, for greasing the pan; 1 cup stone-ground cornmeal; 1 cup unbleached all-purpose flour; 1/3 cup sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup buttermilk; 1 cup diced, crisp-cooked bacon; 6 tablespoons ( 3/4 stick) unsalted butter, melted; 1 egg, lightly beaten

Servings: persons

Butter, for greasing the pan
1 cup stone-ground cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup diced, crisp-cooked bacon
6 tablespoons ( 3/4 stick) unsalted butter, melted
1 egg, lightly beaten

1
Preheat the oven to 400F.
2
Grease a 9-inch square baking pan.
3
Stir the dry ingredients together in a bowl.
4
Then stir in the buttermilk, bacon, melted butter, and egg and mix gently.
5
Pour the batter into the prepared pan, set on the center rack of the oven, and bake for 25 minutes.
6
The corn bread is done when the edges are lightly browned and a knife inserted in the center comes out clean.
7
Cut into 3-inch squares to serve.
8
Variation: Spoon the batter into 10 greased muffin cups and bake for about 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: Butter, for greasing the pan, 1 cup stone-ground cornmeal, 1 cup unbleached all-purpose flour, 1/3 cup sugar, and more.

Yes, Crackling Corn Bread 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.

Crackling Corn Bread

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