Bacon Cornbread

Bacon Cornbread

I made these cornbread muffins all the way back for Thanksgiving! I never seem to be able to get over my blogging backlog. This is a pure savory muffin with bacon, a little bit of bacon grease and almost no sugar.

Bacon Cornbread

I personally prefer a sweet cornbread muffin but I am a fan of using a tad of bacon grease in the batter. It gives the muffins a little more flavor. The recipe is from 101 Things to do with Bacon. The recipe is actually for a skillet cornbread but at the time I made this I didn’t have a skillet so I poured the batter into muffin cups.

I consumed so much pie at Thanksgiving anyway that this unsweetened version was probably the better choice.

Bacon Cornbread

Bacon Cornbread


1 1/2 cups cornmeal

1/2 cup flour

2 tsp baking powder

1 tsp sugar

1 tsp salt

1/4 tsp baking soda

1/4 cup vegetable oil

1 1/2 cups buttermilk

2 eggs, beaten

6 strips bacon


  1. Preheat the oven to 425 F/220 C. In a large bowl whisk together the cornmeal, flour, baking powder, sugar, salt.
  2. Make a well in the center and add in the oil, buttermilk and eggs. Stir until just combined. Using an oven safe skillet cook the bacon until crispy.
  3. Transfer the bacon to a paper towel lined plate. Discard all but 1 tablespoon of the bacon grease. Crumble the bacon into the batter and pour into the skillet.
  4. Place the skillet in the oven and bake for 20-25 minutes until golden brown.

adapted from 101 Things to do with Bacon

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