Bacon Corn Bread

Bacon Corn Bread


  • Nonstick cooking spray
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/3 cup vegetable oil
  • 4 slices bacon, crisp-cooked and crumbled


  1. Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; line bottom and sides with parchment paper. In a large bowl stir together the next five ingredients (through salt).
  2. In a medium bowl combine the next four ingredients (through oil); stir in half of the bacon.
  3. Add egg mixture all at once to cornmeal mixture; stir just until moistened (batter should be slightly lumpy).
  4. Spoon into prepared cooker (cooker will only be about one-fourth full).
  5. Sprinkle with the remaining bacon.
  6. Cover and cook on high for 1 1/2 to 1 3/4 hours or until a toothpick comes out clean, giving crockery liner a half-turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)
  7. Turn off cooker. If possible, remove crockery liner from cooker. Remove lid.
  8. Cover opening of liner or cooker completely with paper towels; re-place lid. Cool 10 minutes.
  9. Remove bread from liner or cooker; peel off paper. Cool completely on a wire rack.

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