Golden Northern Cornbread With Bacon

“This cornbread is moist and light, with the rich taste of corn. Use stone-ground cornmeal if possible.for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. The servings will differ, according to how large you cut the servings. I like to add about 2 large green onions chopped up in my batter sometimes.”

Ingredients Nutrition


  1. Place diced bacon in medium skillet over medium heat; fry until well browned and crisp. Drain, cool, and set aside.
  2. Adjust oven rack to center position and heat to 425°F; grease a 9x9x2-inch metal pan.
  3. Stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
  4. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined.
  5. Add melted butter; stir until ingredients are just combined. Crumble bacon and fold into batter.
  6. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
  7. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes).

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