Fullmer'S Corn Bread
A savory corn bread infused with crispy bacon, featuring a moist texture and rich flavor, perfect for hearty breakfasts, brunches, or family dinners with a comforting Southern touch.
Ingredients
Instructions
- Combine the flour, cornmeal, sugar, salt, and baking powder in a bowl; make a well in the center.
- Add the egg, oil, and milk to the dry ingredients; mix until well moistened.
- Place the bacon strips in the bottom of a large cast-iron skillet or a 13 x 9 x 2-inch pan.
- Pour the batter over the bacon in the skillet or pan.
- Bake at 400°F for 20 minutes, or until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or jalapeños to the batter. If you're out of bacon, turkey bacon or diced ham can work well for a similar savory kick. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or use unsweetened applesauce in place of some oil.
Serving Suggestions
Serve this cornbread warm, preferably alongside a hearty bowl of Chili For An Army for a satisfying meal. It also pairs beautifully with Brown Sugar Green Beans for a classic American touch. Add a dollop of honey or butter on top for extra flavor.
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. Reheat slices in the oven at 350°F for about 10 minutes or in the microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fullmer'S Corn Bread contains roughly 529 calories, with 4g protein, 21g carbohydrates, and 49g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1280mg 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 cornbread ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to let it come to room temperature before baking. This can help the flavors meld together nicely.
What can I use instead of milk?
If you need a dairy-free option, almond milk, soy milk, or oat milk can be great substitutes. You can also use buttermilk for a richer taste, which will add a delightful tang to the cornbread.
How can I tell when the cornbread is done baking?
Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean or with just a few crumbs, it's ready. The top should also be golden brown and spring back when gently pressed.
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).