Dilly-Bacon Cornbread
A savory cornbread infused with fresh dill and crispy bacon, perfect as a comforting side or brunch treat for those who love bold, hearty flavors.
Ingredients
Instructions
- Mix all dry ingredients, including crumbled bacon and chopped dill.
- In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Pour the liquid mixture into the dry ingredients and stir until just combined.
- Spoon the batter into a greased 8 x 8-inch pan or cornstick mold.
- Bake at 425°F (220°C) for 20 minutes or until golden brown.
Tips & Substitutions
For a unique twist, consider adding shredded cheese or jalapeños to the batter for extra flavor. If you don’t have fresh dill, dried dill can be used, but use half the amount. You can substitute buttermilk for regular milk for a richer taste. Ensure your bacon is well-cooked and crispy for the best texture in the cornbread.
Serving Suggestions
Serve this Dilly-Bacon Cornbread as a delightful side with soups or stews, or enjoy it as a breakfast treat with butter and honey. It pairs beautifully with the flavors in Meat Loaf With Cranberry. Consider serving it alongside a fresh salad or a hearty dish like Pan-Fried Pork Chops for a complete meal.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven or microwave until warmed through, or bake in a preheated oven at 350°F (175°C) until heated.
Nutrition & Diet Analysis (per serving)
Each serving of Dilly-Bacon Cornbread contains roughly 311 calories, with 7g protein, 46g carbohydrates, and 11g fat. It is an excellent source of iron (21% of the Daily Value) and calcium (21% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1366mg per serving (59% 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 cornbread ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it until you're ready to bake. However, for the best texture, it’s recommended to bake it fresh. If you've baked it ahead, store it properly and reheat before serving for optimal taste.
What can I substitute for bacon in this recipe?
If you're looking for a vegetarian option, you can use cooked and crumbled tempeh or smoky flavored tofu for a similar texture. For a non-vegetarian alternative, consider using turkey bacon or pancetta, which will still provide that savory flavor without being as fatty as traditional bacon.
How do I know when the cornbread is done baking?
The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs attached. The baking time may vary slightly depending on your oven, so keep an eye on it as it approaches the 20-minute mark.
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).