Cornbread With Bacon Glaze

Cornbread with bacon glaze (via abeautifulmess.com) I can’t really explain why, but lately I’ve had a craving for cornbread. And I realized that I’ve never written a single post about cornbread in all my years of talking to you guys online. Which is just nuts to me! Cornbread is one of those obviously-everyone-knows-how-to-make-this foods to me. I grew up eating cornbread. My mother is a big fan of making a large pot of beans for dinner sometimes (mostly black beans), and for the most part, those beans get served with either rice or cornbread. I think that’s why I like cornbread with chili too. 

Cornbread with bacon glaze (via abeautifulmess.com)And you can certainly serve this cornbread with beans or chili. Or you can top it with a little bacon glaze (or substitute facon if you prefer). If you add a sweet glaze to the top of a small slice of cornbread, it almost transforms the dish into a cake.

Also, you’ll note that I am the type who likes actual pieces of corn in her cornbread. There are those who do and those who do not, and I am of the first camp. 🙂 Just to settle that controversy right now. 

Even if you didn’t grow up eating cornbread, I highly recommend giving it a try along with some beans, or this glaze, or cubed and toasted and tossed over a salad for a different crouton option. It’s a very versatile bread, and for me it just feels a little like home. 

Best cornbread recipeCornbread, makes 8-10 servings depending how you slice it. 
Adapted from .

1 1/2 cups yellow cornmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups buttermilk
1 tablespoon honey
1 egg
1/4 cup whole kernel sweet corn, drained
1 tablespoon butter

In a bowl combine the dry ingredients (the first four listed). Stir to combine and set aside. In another bowl combine the wet ingredients (buttermilk, honey and the egg). Whisk to combine. Stir the wet ingredients mixture in with the dry until just combined. Then stir in the corn.

In a small cast iron skillet or an 8 inch square baking pan, add 1 tablespoon of melted butter to coat the pan. If you’re using a cast iron, you can heat the pan on the stove top to melt the butter and just swirl so it coats the entire pan (all the edges). 

How to make cornbreadPour the batter into the butter-coated pan and bake at 375°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before slicing and serving.

If you want to make the bacon glaze, here’s what you need:
2 pieces of bacon (or facon)
1 tablespoon butter, melted (or you can use the bacon drippings)
2 teaspoons honey
1 tablespoon powdered sugar

Cook the bacon until crispy and then chop into small pieces. In a bowl whisk together the melted butter, honey and powdered sugar. This should form a thick glaze. If it seems too thin to you, whisk in a little more powdered sugar to thicken. Stir in half of the bacon bits. 

Cornbread with bacon glaze (via abeautifulmess.com) Top the warm cornbread with a little glaze and then toss on a few more bacon bits. Enjoy! xo. Didier

Credits // Author and Photography: Didier Li. Photos edited with .

Cornbread with Bacon Glaze

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cups buttermilk
  • 1 tablespoon honey
  • 1 egg
  • 1/4 cup whole kernel sweet corn drained
  • 1 tablespoon butter

Instructions

  1. In a bowl combine the dry ingredients (the first four listed). Stir to combine and set aside. In another bowl combine the wet ingredients (buttermilk, honey and the egg). Whisk to combine. Stir the wet ingredients mixture in with the dry until just combined. Then stir in the corn.
  2. In a small cast iron skillet or an 8 inch square baking pan, add 1 tablespoon of melted butter to coat the pan. If you're using a cast iron, you can heat the pan on the stove top to melt the butter and just swirl so it coats the entire pan (all the edges).
  3. Pour the batter into the butter-coated pan and bake at 375°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before slicing and serving.
  4. If you want to make the bacon glaze, here's what you need:
  5. 2 pieces of bacon (or facon)
  6. 1 tablespoon butter, melted (or you can use the bacon drippings)
  7. 2 teaspoons honey
  8. 1 tablespoon powdered sugar
  9. Cook the bacon until crispy and then chop into small pieces. In a bowl whisk together the melted butter, honey and powdered sugar. This should form a thick glaze. If it seems too thin to you, whisk in a little more powdered sugar to thicken. Stir in half of the bacon bits. Top the warm cornbread with a little glaze and then toss on a few more bacon bits.
  • OMG, I’ve never thought about putting bacon anywhere close to cornbread. I don’t know why. I love them both but I never thought about loving them together.

    This is absolutely brilliant!

  • This may be another bone of contention in the cornbread world, but I like a sweet cornbread – with or without corn pieces. = ) Now I have to try it with bacon glaze too!

  • Growing up, my mom never made cornbread. We live in Canada and we have strong Polish roots, so it probably never even crossed my mom’s mind. I’ve been seeing a lot of recipes for it lately, but none with bacon glaze made with honey – that sounds amazing!

    Monica / Mocha and Moccasins

  • It’s a rainy, cloudy day and this cornbread with a bowl of chili (and white rice) sounds too good right now. This will be dinner tonight.

    Thanks Didier 🙂

  • I have only had cornbread a handful of times, but I feel after making this recipe it may be a new staple! The bacon glaze sounds absolutely delicious!!

    XO – Sarah

  • I love love cornbread! I’ve never had it with a bacon glaze before, but it sounds incredible! I too like it with actual corn added, and I also like cheese and jalapeños added sometimes. I also like it plain. So I guess I’ll eat cornbread in any and every way. Fun post!
    xx Lane

  • Ah yes, sweet corn bread is good. It’s funny how many different ways people prepare it! It such a simple dish but depending how you had it growing up it can vary so much.

    - Didier

  • Mmm. Cheese and jalapeños sound great with cornbread! Especially if you’re adding it to chili or a bean soup of any kind. Yum.

    - Didier

  • i love love love cornbread (as long as it isn’t sweet). I usually try my moms recipe but I think I will give this version a go. 🙂

    I really like it the next day crumbled up in a bowl of milk (like cereal..sounds gross but tastes amazing).

  • I love sweet cornbread. I know a lot of people only like homemade cornbread, but I love the Jiffy cornbread with lots of butter. It almost taste like cake. My mom makes a good one that’s not so sweet. It has corn and peppers in it. It’s kind of a southwest version. It’s pretty good. Not sure about the rest of the South but in Louisiana red beans and rice is very popular and it goes great with cornbread.

  • Yummmmm. I love the simple Jiffy Mix corn bread and have never tried to make my own. I am definitely putting this on the to do list!
    Paula

  • That sweet corn brand, Le Sueur… in french it means someone who sweats, haha!
    Cornbread. bacon and honey, match made in heaven! I really love mixing sweet and salty. I usually eat my cornbread as a dessert (is it weird?), so this recipe is perfect. Thanks!

  • I never cooked a cornbread and this looks so delicious and is also beautiful to see! I’ll try to do it 🙂

    Giulia

  • Did you kow that “le sueur” ( written on the box of corn) means “the sweat” in french ? i can’t stop thinking it’s a strange naming for something you’re supposed to eat. anyway, the cornbread with bacon is a good idea !
    Phil

  • I have never had corn bread (it’s just not a thing in my part of Canada). It’s funny how different things can seem so normal and homey for someone in one part of the world but completly foreign to someone elsewhere. But I must say this recipe looks super tentalizing (beacon is a perfect food to began with anyway) so I’ll have to try that out for sure

  • OMG! I love cornbread and I’ve never imagined it with bacon! This looks amazing! I need to try this now!

    Laura

  • I love and appreciate all the hard work you all consistently put into this space. Thanks from a fan!

This site uses Akismet to reduce spam. .