Sweet Bacon Corn Bread

Sweet Bacon Corn Bread
  • Reynolds® Bakeware Bacon Pan
  • 4 slices bacon
  • 5 tablespoons maple syrup, divided, plus additional for serving (optional)
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/4 cup butter, melted
  • Reynolds® Bakeware Pan


  1. Preheat oven to 400 degrees F. Arrange bacon in a Reynolds(R) Bakeware Bacon Pan.
  2. Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
  3. Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds(R) Bakeware Pan.
  4. Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
  5. Drizzle with additional maple syrup, if desired.

04/14/2018
Sweet Bacon Corn Bread, recipe PT15M PT1H 5 455 calories

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