Buttermilk Cornbread studded with Bacon and Sweet Corn

1. 1

   Place the diced bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, 8 to 10 minutes. Drain the bacon on paper towels and save 1 tablespoon of the bacon drippings.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Coat an 8-inch square metal baking pan with cooking spray.

3. 3

   In a large bowl, stir together the cornmeal, flour, baking powder, sugar, baking soda, and salt until well mixed.

4. 4

   Whisk the buttermilk and eggs together in a bowl. Stir in the butter and the reserved bacon drippings. Pour the buttermilk mixture over the dry ingredients, add the bacon and corn, and stir just until combined. Spoon the batter into the prepared baking pan and smooth the top with a spatula.

5. 5

   Bake in the preheated oven until the top is golden brown and the edges begin to pull away from the sides of the pan, about 25 minutes.

6. 6

   Move the pan to a wire rack and let it cool for 5 to 10 minutes. Cut into 12 squares and serve warm.

• Calories 279.97 kcal Moderate
• Protein 5.82 g Moderate
• Carbs 25.85 g Moderate
• Total Fat 16.82 g High
• Saturated Fat 3.59 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 51.82 mg Moderate
• Sodium 112.27 mg Low Source
• Fiber 1.04 g Low Source
• Sugar 2.44 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 39.37 mg Low Source
• Iron 1.28 mg Low Source
• Potassium 67.37 mg Low Source
• Vitamin A 47.98 mcg_rae Low Source
• Vitamin C 0.58 mg Low Source
• Vitamin D 0.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽