Description
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Ingredients
- 1 Reynolds® Bakeware Bacon Pan
- 4 slices bacon
- 5 tablespoons maple syrup, divided, plus additional for serving (optional)
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs eggs
- ¼ cup butter, melted
- 1 Reynolds® Bakeware Pan
Instructions
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- 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.
- 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 8×8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup
- if desired.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 9