This recipe is different from my regular cornbread recipe because it has some sugar in it. I am not usually a fan of sweeter cornbreads, but I loved this recipe! It wasn't super sweet, maybe the bacon helped cut down on the sweetness. OMG! YUM! This recipe makes a big pan of cornbread, but it is easy to half if you don't need to serve a crowd. The cooking time stays the same.
adapted from The Biltmore
- 2 cups corn meal (regular not self-rising)
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 1/2 cup buttermilk
- 1 stick melted butter
- 2 cups frozen corn kernels, thawed
- 1 cup cooked bacon - diced
Preheat the oven to 400 degrees. Lightly spray a 9x13-inch pan with cooking spray.
In a large bowl whisk together corn meal, flour, sugar, baking powder, baking soda and salt. Stir in eggs, buttermilk, and melted butter, then fold in the corn and bacon. Pour the batter into prepared pan.
Bake approximately 30 minutes, until golden brown.
CONNECT WITH PLAIN CHICKEN