Cornbread is a favorite in our household! So much so that we have a few different flavors of cornbread in our recipe files. Because why stop at just regular cornbread? And that philosophy if how Maple Bacon Cornbread was created...
In our house cornbread is served two ways. As a quick bread to round out a meal of beans or stew or as the carbohydrate side dish to complete a meal of meat and vegetables. There is never any waste as the leftovers are as coveted as the hot cornbread was, coming out of the oven. Maple Bacon Cornbread joins three other favorites Our Favorite Cornbread, Sweet Potato Cornbread, and and Jessica's Cheddar and Cut Corn Cornbread. And you can bet, there will be more cornbread recipes coming out of my kitchen...
But why cornbread?
Well it is frugal, even when you dress it up. It is made with good for you grains that provide energy for life. And all of have the need for energy. Plus cornbread just tastes good! We didn't eat much cornbread in my childhood home, which made me think I didn't like it much. Once I became the cook in my own home, I started baking cornbread. At first only when I served chili. But slowly I came to see that I actually love cornbread. Cooking in my own kitchen is much like a fresh canvas to an artist, open to so many new possibilities.
I have lost count of the different cornbread recipes that folks enjoy.
Also I find that keeping a well stocked pantry opens the door to new ways of baking and cooking with just basic ingredients, yet allows for changing the flavor profile with what is in the refrigerator now. This method keeps food interesting and prevents last minute runs to the grocery store. Plus it feeds creativity. And creativity makes for some delicious meals on the table!
Cornmeal or Masa Flour? Each offers a unique flavor to the finished cornbread.
As with all my cornbread recipes you have the option of using corn meal or masa flour. I love both in cornbread, but that little option also helps keep you cooking when the pantry might be getting low on supplies. My guess is, you will have one of them available, so a pan of cornbread is just moments away from coming out of the oven.
And finally cast iron or standard baking pan? Use what you have...
My preferred way to bake cornbread is in my cast iron skillet, but these photos will show that this was baked in a 9 inch pan. Both pans work well, unfortunately we did not pack a skillet for this years winter travel...and that alone should tell you how forgiving cornbread can be. This recipe was developed and baked in a small RV kitchen. So come and take a look at a new favorite, Maple Bacon Cornbread!
Some additional information on this recipe:
I used six pieces of bacon and it has a nice bacon flavor, but next time, I will use nine, a slice for each piece of cornbread!
I also used bacon fat in the pan to bake the cornbread, feel free to prepare the baking pan in your favorite method if you do not cook or bake with bacon fat.
Masa flour will need a bit more milk, recipe includes a milk measurement for both cornmeal or masa flour.
My favorite way to "dice" bacon is with kitchen scissors. Cut in half crosswise, then stack the halves, cut down the middle, restack, then cut into small squares.
You may use two mixing bowls if desired, one for the dry ingredients and one for the liquid ingredients. But I now add the liquid ingredients to the bowl of dry ingredients and carefully whish the wet ingredients together on top of the dry, saving another bowl to wash!
Ingredients needed for this recipe:
- cornmeal or masa corn flour
- whole wheat flour
- maple syrup
- bacon
- baking powder
- salt
- oil
- eggs
- milk
You will also need the following:
- frying pan
- kitchen scissors
- cutting board
- kitchen knife
- medium sized mixing bowl
- silicone spatula
- whisk
- 9 inch baking pan or cast iron skillet
Now we are ready to begin!
Maple Bacon Cornbread
by the seat of my pants!
425-degree oven preheat, 400-degrees for baking
1 c cornmeal or masa corn flour
1 c whole wheat flour, we use sprouted white whole wheat flour
3 t baking powder
1/2 t salt
6 slices of bacon
1/2 c real maple syrup (not pancake syrup)
2 eggs
1/3 c oil
1 1/4 c milk, use 1 1/2 milk for masa flour
In a medium sized mixing bowl combine the cornmeal or masa flour, whole wheat flour, baking powder and salt. Whisk together until all ingredients are evenly mixed together. Set aside.
Using a cutting board and kitchen knife, dice the bacon. Add to the frying pan and fry on medium heat until crispy and golden brown. Remove to a plate, set aside. Place 1 tablespoon of the bacon fat into the baking pan, place the pan in the oven and preheat to 425 degrees.
Add the milk, maple syrup, oil and eggs to the dry ingredients. Using the whisk beat the liquid ingredients together on top of the fry ingredients to combine. Add the reserved bacon, stir everything together.
Carefully remove the hot pan from the oven! Rotate the pan to coat the bottom and partially up the sides of the pan with the bacon fat. Pour the cornbread batter into the pan. Return the pan to the oven, and reduce the heat to 400 degrees. Bake for 25 minutes or until done in your oven.
Storage options for Maple Bacon Cornbread. Store tightly covered at room temperature for up to two days. While you can freeze Maple Bacon Cornbread, freezing will change the overall moisture of the bread.
UPDATE:
For your convenience, a "copy and paste" version of Maple Bacon Cornbread has
been included below.
You may also enjoy Jessica's Cheddar and Cut Corn Cornbread.
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Maple Bacon Cornbread
by the seat of my pants!
425-degree oven preheat, 400-degrees for baking
1 c cornmeal or masa corn flour
1 c whole wheat flour, we use sprouted white whole wheat flour
3 t baking powder
1/2 t salt
6 slices of bacon
1/2 c real maple syrup (not pancake syrup)
2 eggs
1/3 c oil
1 1/4 c milk, use 1 1/2 milk for masa flour
In a medium sized mixing bowl combine the cornmeal or masa flour, whole wheat flour, baking powder and salt. Whisk together until all ingredients are evenly mixed together. Set aside.
Using a cutting board and kitchen knife, dice the bacon. Add to the frying pan and fry on medium heat until crispy and golden brown. Remove to a plate, set aside. Place 1 tablespoon of the bacon fat into the baking pan, place the pan in the oven and preheat to 425 degrees.
Add the milk, maple syrup, oil and eggs to the dry ingredients. Using the whisk beat the liquid ingredients together on top of the fry ingredients to combine. Add the reserved bacon, stir everything together.
Carefully remove the hot pan from the oven! Rotate the pan to coat the bottom and partially up the sides of the pan with the bacon fat. Pour the cornbread batter into the pan. Return the pan to the oven, and reduce the heat to 400 degrees. Bake for 25 minutes or until done in your oven.
Storage options for Maple Bacon Cornbread. Store tightly covered at room temperature for up to two days. While you can freeze Maple Bacon Cornbread, freezing will change the overall moisture of the bread.
Love me some cornbread, and this sounds delish! Thanks.
ReplyDeleteHi Nickie and Jim, it is pretty good!
DeleteJudee from Gluten Free A-Z Blog: We love cornbread too. I think the sweet potato cornbread would be a hit in my home since we don't eat bacon. Thanks for the cornbread recipes.
ReplyDeleteHi Judee, if you are looking for a naturally sweetened cornbread, try this with roasted onion pieces in place of the bacon, my guess is it would be just as delicious. As a matter of fact, I might give that a try myself! Thanks for stopping by, I appreciate it.
DeleteI have never made my own cornbread. It sounds good. However, how does the combination of maple syrup with bacon taste?
ReplyDeleteWe have a few flavors of cornbread in the files, this one is quite tasty. The maple syrup goes perfect with the bacon, and the cornbread is not too sweet.
DeleteIt sounds delicious!
ReplyDeleteMaple and bacon are natural flavor partners! Thanks for stopping by, I appreciate it.
DeleteThis looks so delicious. My husband loves cornbread. I'm going to have to save this and try it first chance I get.
ReplyDeleteThanks for stopping by, I hope you enjoy it as much as we do!
DeleteYour post is awesome and thanks so much for sharing with us at Full Plate Thursday, 627. Happy Valentine Day and come back to see us soon!
ReplyDeleteMiz Helen
Thank you so much Miz Helen!
DeleteThis is a delicious recipe. It would make delicious breakfast muffins, too. Bernadette, https://newclassicrecipe.com
ReplyDeleteBernadette, what a wonderful idea! Thanks for stopping by, I appreciate it.
DeleteYou said the magic words, maple and bacon. Thanks so much for sharing.
ReplyDeleteEsme, thank you, it quickly became a new favorite!
Delete