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| Sweet Bacon Corn Bread |
"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 :
- 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
Instructions :
| Prep : 30M | Cook : 9M | Ready in : 55M |
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- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds(R) 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 8x8-inch Reynolds(R) 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.
Notes :
- Corn bread and bacon – it doesn't get much better than that! Bakeware pans are perfect for baking and transporting this delicious dish to potluck and tailgates or even give it away – there's no pan to return!
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