Bacon Corn Bread

You can substitute 2 tablespoons crumbled precooked bacon and use canola oil in place of the drippings, if desired.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 165
Caloriesfromfat 23 %
Fat 4.3 g
Satfat 2 g
Protein 6.2 g
Carbohydrate 26.2 g
Fiber 1.3 g
Cholesterol 9 mg
Iron 1.7 mg
Sodium 570 mg
Calcium 121 mg


3 center-cut bacon slices
3/4 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup reduced-fat sour cream
1 cup low-fat buttermilk
1/2 cup egg substitute


1. Preheat oven to 425°.

2. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings. Discard remaining drippings, but do not wipe out pan. Crumble bacon; set aside.

3. Place pan in oven at 425° for 8 minutes.

4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients. Combine sour cream, buttermilk, 1 tablespoon reserved drippings, and egg substitute, stirring with a whisk. Add to flour mixture, stirring just until moist. Gently fold in bacon; pour batter into preheated pan.

5. Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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