Corn BreadIt’s fun to experiment with cornbread. Add your favorites to a cornbread recipe—and you can really be creative. Try sun-dried tomatoes, salami, green peppers, cheddar, or mushrooms. Think of your favorite pizza and add some of the same ingredients to cornbread.

In this savory version, we added crisply cooked bacon, onions, basil, and parmesan cheese. We loved it. Incidentally, this bread with the aromas of bacon, onions, parmesan, and basil smells absolutely wonderful while baking.


1/2 to 2/3 cups crisply-cooked bacon pieces

1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil

4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion


Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing well. (We baked this bread in a nine-inch springform pan with a glass base.)

1. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl.
2. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together in another bowl. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed.
3. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. If baked in a deeper pan or a light colored pan, it may take longer to bake. Cool on a wire rack for ten minutes and serve warm.

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