Bacon Corn Bread

10 ingredients
5 steps

Ingredients

  • 3 center-cut bacon slices
  • 3/4 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup reduced-fat sour cream
  • 1 cup low-fat buttermilk
  • 1/2 cup egg substitute

Directions

  1. 1
    Preheat oven to 425°.
  2. 2
    Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings. Discard remaining drippings, but do not wipe out pan. Crumble bacon; set aside.
  3. 3
    Place pan in oven at 425° for 8 minutes.
  4. 4
    Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients. Combine sour cream, buttermilk, 1 tablespoon reserved drippings, and egg substitute, stirring with a whisk. Add to flour mixture, stirring just until moist. Gently fold in bacon; pour batter into preheated pan.
  5. 5
    Bake at 425° for 20 minutes or until golden. Cut into 8 wedges.

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