Bacon and Cheese Cornbread
These irresistible Bacon and Cheese Cornbreads are buttery and fully loaded. It's packed full of delicious sweet corn, bacon and cheese!
Ingredients
- 250 gm bacon (rind removed and diced thinly) (NOTE 1)
- 1½ cup plain flour (all purpose flour) (NOTE 2)
- ⅔ cup polenta (yellow cornmeal) (NOTE 3)
- 1 tbsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- 120 gm unsalted butter (melted)
- 2 large eggs
- 1 cup milk (full or whole fat)
- 420 gm tinned corn kernels (1⅓ cup drained) (NOTE 4)
- 1½ cup shredded cheddar cheese (NOTE 5)
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Grease a standard 12 hole muffin tin with butter.
- In a frying pan, cook the bacon over medium to high heat stirring regularly for 5 minutes or until the fat has rendered. Place the bacon on paper towels to remove any excess fat. Set the bacon aside.
- For the dry ingredients - Place flour, polenta, sugar, baking powder and salt into a large bowl and whisk well to combine. For the wet ingredients - In a separate bowl, pour in milk, eggs and melted butter, and whisk well to combine.
- Pour the wet ingredients over the dry ingredients and mix by folding in the mixture a few times. Add bacon, cheese, and corn to the mixture and continue to fold just until combined. Don't over mix the batter.
- Fill each muffin hole with batter, fill it almost to the top as the cornbread won't rise too much. Place the tin in the middle of the oven and bake for 20 to 25 minutes or until golden. It's baked when the skewer comes out clean when inserted in the middle of the cornbread. Leave cornbreads in the tin for 5 minutes before placing them on a cooling rack.
Notes
(NOTE 1) Rindless bacon - My favourite bacon is streaky, as I like the ratio of fat and meat. However, all kinds of rindless bacon will work. If you're using a lean or shortcut bacon, you may need an extra teaspoon of oil for frying.
(NOTE 2) Plain flour (all-purpose flour) does not contain any leavening agents.
(NOTE 3) Polenta (yellow cornmeal) - Supermarkets stock polenta or yellow cornmeal near the flour or health section. Polenta has a coarse texture made from grounded dried corn.
(NOTE 4) Corn Kernels - Canned, fresh or frozen corn will work. If using frozen, there's no need to defrost them before mixing them with the batter.
(NOTE 5) Shredded cheese - I used tasty cheddar cheese, however, any variety of melting cheese would work. Swiss, Monterey Jack, mozzarella and all cheddars are great choices.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1CornbreadCalories: 320kcalCarbohydrates: 31gProtein: 11gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 467mgPotassium: 173mgFiber: 1gSugar: 6gVitamin A: 512IUVitamin C: 1mgCalcium: 196mgIron: 1mg