Date, Bacon and Rosemary Corn Bread Recipe

Name: Date, Bacon and Rosemary Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for greasing the pan; 1/2 cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 tablespoon sugar; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 teaspoons chopped fresh rosemary; 1 egg; 1 cup milk; 8 strips bacon, fried, drained and diced; 2 tablespoons maple syrup; Pinch cayenne pepper

Servings: persons

2 tablespoons vegetable oil, plus more for greasing the pan
1/2 cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
1 egg
1 cup milk
8 strips bacon, fried, drained and diced
2 tablespoons maple syrup
Pinch cayenne pepper

1
Preheat the oven to 375 degrees.
2
Grease a 9-inch springform pan with vegetable oil.
3
Line the inside perimeter of the pan with the halved dates, putting the rounded side of the dates toward the pan.
4
Set aside.
5
In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, pepper and rosemary.
6
In another bowl, whisk the egg and milk together.
7
Whisk in the 2 tablespoons of vegetable oil.
8
Add the flour mixture, the chopped dates and the bacon and stir just to combine.
9
Scrape the mixture into the prepared pan.
10
Bake until the bread is lightly browned and firm to the touch, about 20 to 25 minutes.
11
Mix the maple syrup and cayenne together.
12
Remove the sides of the pan and brush the dates and the top of the bread with the maple syrup.
13
Cut into thin wedges and serve warm with roast chicken, lamb or pork.

650

kcal

Calories

Fat

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for greasing the pan, 1/2 cup chopped pitted dates, plus 12 dates, peeled, halved lengthwise and pitted, 1 cup all-purpose flour, 3/4 cup yellow cornmeal, and more.

Yes, Date, Bacon and Rosemary 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.

That's it — enjoy your meal!

Date, Bacon and Rosemary Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions