Recipe by Katie Shirkey Leithead
This Sweet Bacon Cornbread blends smoky bacon, cheddar, and sweet cane sugar into a tender Southern loaf that’s comforting, savory, and crowd-pleasing.
Grammie’s Sweet Bacon Cornbread
Makes 6 servings
Ingredients
- ¾ cup softened butter
- 4 tablespoons cane sugar, divided, plus more for sprinkling
- 2 large eggs, beaten
- ½ cup whole milk
- ½ cup grated Cheddar cheese
- ½ cup chopped onions
- 4 strips thick smoked bacon, cooked and chopped
- 1½ cups self-rising cornmeal
- 1 cup cake flour
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, cream butter and 2 tablespoons sugar together. Add eggs. Mix well using wire whisk; add milk, cheese, onions, cream corn, and bacon.
- In a medium mixing bowl, mix cornmeal, cake flour, remaining 2 tablespoons sugar, and salt together with a wire whisk.
- Incorporate dry ingredients slowly, while stirring, into the wet ingredients. Fold gently until all is mixed well.
- Spray an 8½x4½-inch loaf pan with cooking spray and pour batter into pan, about three-fourths full.
- Bake for 45 minutes or until top and sides are slightly brown and a knife inserted into center comes out clean. (The top may split, which is expected.) Sprinkle top of baked cornbread with cane sugar, if desired. Slice and serve with butter.
Katie’s Tip: If some batter is left over, pour into a small, greased pan. Bake for only 30 minutes.
The recipe for Grammie’s sweet bacon cornbread doesn’t list creamed corn as an ingredient, but the instructions mention mixing cream corn in with the milk etc. How much creamed corn should be added ?