Bacon Corn Bread

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

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 23%
  • Fat: 4.3g
  • Saturated fat: 2g
  • Protein: 6.2g
  • Carbohydrate: 26.2g
  • Fiber: 1.3g
  • Cholesterol: 9mg
  • Iron: 1.7mg
  • Sodium: 570mg
  • Calcium: 121mg


  • 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. 1. Preheat oven to 425°.
  2. 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. 3. Place pan in oven at 425° for 8 minutes.
  4. 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. 5. Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.
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