1/2
cup (1 stick) unsalted butter, melted and cooled
1
cup buttermilk
1
can (14 oz) whole corn kernels, drained
1/2
can (14 oz) creamed corn
1
cup shredded sharp cheddar cheese
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Steps
1
Preheat oven to 400°F. Line a baking sheet with aluminum foil and place uncooked bacon slices on top. Bake bacon until crispy and cooked through, about 20 minutes. Remove from oven and place bacon on a paper towel-lined plate to absorb any extra grease. Heat oven to 350°F.
2
In a large bowl, whisk together flour, baking powder, sugar and salt. In a separate large bowl, whisk together eggs, butter and buttermilk. Pour wet ingredients into dry ingredients and stir to combine.
3
Crumble cooled bacon into small pieces and add to batter. Add corn kernels, creamed corn and cheese and fold into batter.
4
Pour batter into a lightly greased loaf pan or casserole dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour, 15 minutes.
5
Remove cornbread from oven and cool 5 minutes in pan before removing and placing on a cooling rack. Cool completely before slicing.
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No nutrition information available for this recipe
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