Breakfast Corn Bread
A savory breakfast dish featuring cornbread infused with smoky bacon and fresh green onions. Its hearty texture and rich flavors make it perfect for weekend brunches or a satisfying start to the day with a crispy bacon topping and warm, buttery cornbread.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a 10-inch cast-iron or heavy ovenproof skillet over medium heat, fry bacon until crisp.
- Drain bacon on paper towels and crumble; set aside.
- Remove all but 1 tablespoon of bacon drippings from the skillet.
- Place the skillet in the oven to keep it hot.
- In a bowl, combine the boiling water with the cornmeal and stir until thickened.
- Add butter or margarine, salt, eggs, baking powder, milk, and sliced green onion to the cornmeal mixture and mix well.
- Pour the batter into the hot skillet with bacon drippings.
- Bake in the preheated oven for about 20 minutes or until golden brown.
- Serve warm, optionally topped with crumbled bacon and additional green onions.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding 1-2 tablespoons of honey or sugar to the batter. If you don't have bacon, you can use olive oil or unsalted butter for cooking, though the flavor will differ. For a twist, mix in some shredded cheese, like cheddar, or incorporate jalapeños for a spicy kick, which pairs beautifully with Ham And Cheese Brunch Strada.
Serving Suggestions
Serve the cornbread warm, topped with the crumbled bacon and extra green onions for a delightful presentation. It pairs wonderfully with a side of fresh fruit or a light salad. For a heartier meal, consider serving it alongside Ann'S Hearty Bean Soup or your favorite breakfast proteins.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Corn Bread contains roughly 1034 calories, with 8g protein, 64g carbohydrates, and 84g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1283mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without bacon?
Yes, you can omit the bacon entirely or substitute it with a vegetable oil or a plant-based butter for frying. If you want to maintain a savory flavor, consider adding smoked paprika or liquid smoke to the batter to replicate the depth usually provided by the bacon.
What can I use instead of milk in this recipe?
If you need a dairy-free option, almond milk, soy milk, or oat milk can be good substitutes for regular milk. Just ensure that the alternative you choose is unsweetened to avoid altering the flavor of the cornbread significantly.
Can I freeze the cornbread?
Absolutely! Cornbread freezes well. After baking and cooling, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To enjoy, thaw overnight in the refrigerator and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).