Bacon Cheddar Cornbread Recipe

Bacon cheddar cornbread is the perfect blend of carbs with bacon! Extra moist, thanks to help from creamed corn, it’s got a wonderful touch of sweetness, making it a perfect snack any time of the day! It’s also the perfect side dish to serve with your weeknight dinner recipes.


  • Dry Ingredients
  • 5.2 ounces (1-1/4 cups) homemade baking mix
  • 3/4 cup corn meal
  • 1/4 cup sugar or sugar substitute (I used Erythritol)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1/2 cup cooked bacon, diced into small pieces
  • 1/2 cup shredded cheese of your choice (I used cheddar)
  • Wet Ingredients
  • 1 egg (or two egg whites) lightly beaten
  • 4 ounces (1/2 cup) creamed corn
  • 8 ounces (1 fluid cup) low-fat milk (I used almond milk)
  • 2 ounces (1/4 liquid cup) canola or vegetable oil


  • Heat oven to 400 degrees F.
  • Placed 1 tablespoon butter or oil into a seasoned 9-inch cast iron or oven safe skillet; place pan into the oven to heat while you prepare your cornbread batter.
  • To a large mixing bowl, add all dry ingredients except for bacon and cheese; whisk to combine, and set bowl aside.
  • To a medium mixing bowl, add all wet ingredients; whisk to combine. Pour wet ingredients into the bowl with the dry ingredients and use a mixing spatula or wooden spoon to stir until dry ingredients are all moistened. Add bacon and cheese; stir to combine.
  • Remove hot pan from oven and pour cornbread batter into it and use a spatula to cover entire bottom of pan, if necessary.
  • Return pan to the hot oven and bake for 20-25 minutes, or until light golden brown. Remove pan from oven and serve warm with butter and honey, if desired.

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