Name: Bacon Corn Bread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 servings
Cuisine: North America, Cajun
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 large egg, room temperature; 1/2 cup frozen corn, thawed; 1/3 cup 2% milk; 1/4 cup shredded cheddar cheese; 1/4 cup grated onion; 5 bacon strips, cooked and crumbled; 1/2 teaspoon poppy seeds, optional; 1/8 teaspoon paprika

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Bacon Corn Bread

20 min9 servings

Central Illinois is one of the major corn and pork producing areas of the country, so this bread is naturally a favorite here. I dress up the batter with corn, onion and cheese, and then I top it with poppy seeds and bacon. —Carol Roper, Litchfield, Illinois

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix

1 large egg, room temperature

1/2 cup frozen corn, thawed

1/3 cup 2% milk

1/4 cup shredded cheddar cheese

1/4 cup grated onion

5 bacon strips, cooked and crumbled

1/2 teaspoon poppy seeds, optional

1/8 teaspoon paprika

Instructions

1 In a bowl, combine the first 6 ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.