Our Cornbread Recipe made with bacon is the perfect addition to your next chili meal. Only a few ingredients to get dense, moist, never dry cornbread!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 2 packages 8.5 ounce corn muffin mix
- 2 cups sweet corn kernels canned or frozen/thawed is fine
- 2 eggs
- 1/3 cup heavy whipping cream
- 1/2 - 1 cup cooked/crumbled bacon pictured is 1/2
Combine muffin mix, corn kernels, eggs, and whipping cream in a bowl and blend with a stick blender (or use your upright blender) until ingredients are mixed, but still lumpy.
Stir in crumbled bacon, and pour batter into a greased cast iron skillet.
Bake at 400 degrees for approximately 25 minutes until a toothpick comes out clean and the corn bread is getting toasty and browned. If you want a little extra browning, turn on the broiler for the last two minutes. But watch closely!
Serve warm with salted butter, or room temperature, or cold, or any way you like because it's delicious!